Posted on 14 September 2016
As you may know, Paul is an avid and accomplished organic vegetable gardener. Paul grows all the basil and the garlic for this recipe in his organic veggie garden....he even starts the basil from seeds in his mini green house every March!
Servings: 4 mini mason jars (125milliliter jars)
Source: Cooking From An Italian Garden
• 6 cups fresh basil, washed and loosely packed
• 6 garlic cloves
• 8 Tbsp toasted pine nuts
• 8 Tbsp freshly grated Parmesan
• 4 Tbsp freshly grated Romano
• ⅔ cup olive oil
• Salt & Pepper to taste
Use a food processor.
With machine running, add the garlic cloves and process for a few seconds until chopped.
Add basil, pine nuts, cheeses, Salt & Pepper and process until smooth.
Using the feed tube, gradually add the olive oil and process until completely smooth.
Taste and adjust seasoning.
Use immediately, or freeze in small mason jars.
This recipe can be doubled for a larger batch.
Amazing tossed with pasta, on pizzas or as a topping on chicken or fish.
I also add 1 tablespoon of rinsed capers and 1 tablespoon of regular mustard to this for a really nice change.