(Courtesy of James Kerckhove and his mom Bette)
Ingredients:
2 cups packed fresh basil
1/2 cup grated romano cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts (or pine nuts)
3-7 medium size garlic cloves (depending how much garlic you like)
3 shakes cayenne pepper powder
1/2 tsp. balsamic vinegar
salt and pepper to taste
1/2 cup grated romano cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts (or pine nuts)
3-7 medium size garlic cloves (depending how much garlic you like)
3 shakes cayenne pepper powder
1/2 tsp. balsamic vinegar
salt and pepper to taste
Directions:
Combine the basil and walnuts in blender, pulse a few times for a rough chop, add garlic then pulse a few more times.
Slowly add olive oil in constant stream with blender on lower speed to incorporate it. Add in cheese, pulse a few times. Add in the remaining ingredients and then pulse until you reach your desired consistency. Add over top of pasta, baked potatoes or baguette slices.
Slowly add olive oil in constant stream with blender on lower speed to incorporate it. Add in cheese, pulse a few times. Add in the remaining ingredients and then pulse until you reach your desired consistency. Add over top of pasta, baked potatoes or baguette slices.
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