| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Plus |
| 1 |
tb |
Olive oil, divided |
| 2 |
tb |
Pine nuts |
| 1 |
c |
Tightly packed fresh basil leaves, rinsed, drained and stemmed |
| 2 |
|
Cloves garlic |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Fresh kosher Parmesan cheese, grated |
| 2 |
tb |
Fresh kosher Romano cheese, grated |
INSTRUCTIONS
Source: Great Tastes of the world
Toast pine nuts in l tbsp oil in small saucepan, stir until light brown.
Remove with slotted spoon. Place pine nuts, basil leaves, garlic and salt
in food processor. With processor running, add remaining oil in slow stream
until evenly blended and pine nuts are finely chopped. Transfer mixture to
small bowl and add the cheeses.
Posted to JEWISH-FOOD digest V97 #016, by Daniella De Picciotto
<daniela@dialdata.com.br> on Thu, 16 Jan 1997.
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