| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment-s, Sauce-sc | 1 | Servings | |
INGREDIENTS
| 4 | c | Packed fresh basil leaves |
| about 8 ounces weighed | ||
| with | ||
| stems | ||
| 4 | Peeled cloves garlic | |
| coarsely chopped up to | ||
| 1/3 | c | Extra virgin olive oil |
| Salt and freshly ground | ||
| black pepper | ||
| optional additions- | ||
| for each 1/4 cup add- | ||
| 2 | T | Chopped pine nuts and/or |
| 2 | T | Grated parmesan, up to 3 |
INSTRUCTIONS
5 Rinse the basil well and pat dry. In a food processor, puree basil with garlic until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. USES: Grill or broil some sword fish and each portion with a tablespoonful or so of basil puree. Spoon a tablespoonful or so into each portion of canned vegetable soup. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <[email protected]>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by [email protected] (Shermeyer-Gail) on Aug 03, 1997
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