Homemade is always good. Homegrown even better – My mantra for this summer for those who have been tuning in. This is another of those beautifully satisfying posts of a most popular Italian Spread. I have tried to keep it authentic in that I added absolutely no “spicy hot stuff” and I want to say it tasted perfect – of course only judging by the gusto with which the kiddos spread away
My basil plants are still fledglings and while I got some of my basil from there, I have to thank my friend for allowing me to pick some from her wonderful garden.
The recipe without much further chitchat.
About 4 cups of basil leaves
1/2 cup of pine nuts
4 tbsp grated parmesan
2 tbsp grated Romano
1/4 cup of olive oil +1 tbsp
2 cloves of garlic
1/4 tsp salt
Wash basil thoroughly
Remove basil leaves from the stem
Add all the ingredients to the food processor and blend until you get a coarse texture
Transfer into a serving dish – Add more olive oil and stir in.
Spread on french bread, have it in pasta or any which way you like
This is my green dish for Independence Day
And stay tuned for my Garden Fresh Gonkura Chutney.
|It turns dark as soon as you make it – stir to see the green above!|