- 1 head (or more) peeled garlic cloves
- 2 dozen (or more) large fresh sweet basil leaves
- 4 sprigs parsley
- 1/2 C pine nuts
- 1/2 C (or more) freshly grated Parmesan cheese
- 1 C (or more) virgin olive oil
- salt to taste
Thoroughly blend all ingredients except the olive oil in a food processor. Gradually add
the oil while still processing until a thick smooth sauce is obtained. Tweak to taste.
Experiment with exotic basil variants at your own risk.
Exact amounts are unimportant since one always seems to
want more garlic and more basil. Serve with any pasta, adding additional fresh
Parmesan, and perhaps finely chopped parsely, to garnish. Or add to
minestrone. Or serve with blanched fresh green beans. Or spread on
baguettes for breakfast if desparate.
Make multiple recipes and freeze in ice cube trays, then transfer to
freezer bags for the long haul through Wisconsin winters etc.