1 cup of basil leaves packed firmly ½ cup extra virgin olive oil 2 cloves of garlic, crushed 30g nuts (I use walnut kernel) salt to taste 60g parmesan cheese finely grated | Place all ingredients except the cheese in a food processor and blend until smooth. Transfer mixture to a bowl and mix in the cheese. Spoon into a jar, pressing mixture down to remove air pockets. Seal surface with a film of olive oil and close lid. Store in the fridge. Delicious spread on crackers, bread, grilled on slices of eggplant or spread on barbequed lamb. For a tasty pasta sauce, thin with a small amount of pasta cooking water. Adapted from Stephanie Alexander’s recipe in ‘A Cook’s Companion’. |