| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce-sc, Condiment-s |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Packed fresh basil leaves; about 8 ounces weighed with stems |
| 4 |
|
Peeled cloves garlic; coarsely chopped (up to 5) |
| 1/3 |
c |
Extra virgin olive oil |
|
|
Salt and freshly ground black pepper -optional additions— -for each 1/4 cup add— |
| 2 |
tb |
Chopped pine nuts and/or |
| 2 |
tb |
Grated parmesan; (up to 3) |
INSTRUCTIONS
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 <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest
V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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