Useful on pasta, vegetables, baked potatoes, in soups, over fish and as a side to grilled meats. Best used immediately at room temperature, but will keep, covered, in the fridge for a week.
Ingredients
SERVINGS: Makes about 1½ cups
- 2 cups basil leaves, packed
- 2 cloves garlic
- ¼ cup whole pine nuts or rough-chopped walnuts
- ½–¾ cup olive oil
- Salt and pepper
- ½ cup grated Asagio cheese
Preparation
Combine basil, garlic and nuts in a food processor fitted with a steel blade. Pulse until just coarse and then add ½ cup of oil until smooth. If it’s too grainy for you, add more oil bit by bit. Season with salt and pepper and stir in cheese.
