Ingredients
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (commonly known in India as Chilgoza. They look like pista seeds without the skin and are generally greenish in colour)
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
Method
1. Peel the garlic. Wash, dry and remove the stems from the fresh basil. Grate the cheese and set aside
2. Add the garlic to the food processor along with the basil leaves, chilgoza, and salt and pepper and run it on low
3. While the processor is running, slowly drizzle in olive oil until all the ingredients are pureed. If needed, use a spatula to scrape the sides of the jar and if it is too thick add a tbsp or two of water, but not more
4. Once all the ingredients are pureed, add the grated cheese and mix well
5.Cover and refrigerate until you are ready to use it. This generally keeps for 2 - 3 days in the fridge but if you want to keep it longer, freeze it
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (commonly known in India as Chilgoza. They look like pista seeds without the skin and are generally greenish in colour)
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
Method
1. Peel the garlic. Wash, dry and remove the stems from the fresh basil. Grate the cheese and set aside
2. Add the garlic to the food processor along with the basil leaves, chilgoza, and salt and pepper and run it on low
3. While the processor is running, slowly drizzle in olive oil until all the ingredients are pureed. If needed, use a spatula to scrape the sides of the jar and if it is too thick add a tbsp or two of water, but not more
4. Once all the ingredients are pureed, add the grated cheese and mix well
5.Cover and refrigerate until you are ready to use it. This generally keeps for 2 - 3 days in the fridge but if you want to keep it longer, freeze it
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