Categories: Sauces-Gravies-Seasonings

Ingredients

• 4 cups packed fresh basil leaves, washed well
• 1/2 cup pinenuts, toasted until golden, cooled and chopped fine
• 1/2 cup freshly grated Parmesan (about 1 1/2 oz.
• )2 large garlic cloves, minced
• 1/4 cup plus 3 Tbsp. extra-virgin olive oil

Directions

1. Have ready a bowl of ice and cold water. In a saucepan of boiling salted water, blanch the basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bolw of ice water to stop cooking. Drain basil in a sieve and pat dry.

2. In a food processor puree basil with remaining ingredients until smooth; season with salt and pepper.

3. makes 1 1/4 cups

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