This recipe is adapted from the original Silver Palate Cookbook. I call for reducing the oil somewhat as I don’t think it needs any more to provide the taste and texture you want.
- 2 cups fresh basil leaves, washed and patted dry
- 4 garlic cloves, more or less to taste
- 1 cup slightly toasted pine nuts or walnuts
- 1 cup freshly grated Parmesan cheese
- 3/4 cup best-quality olive oil
- Salt and freshly ground pepper to taste
Combine the basil, garlic and nuts in a food processor and chop. With the motor running, add the olive oil in a slow, steady stream. Stop the machine, add the cheese and seasonings and pulse until combined.
Mix into freshly cooked, warm pasta to taste and ENJOY!
You can keep this in the refrigerator for up to two weeks by filming the top with a layer of olive oil. You can also freeze in individual servings and keep in a ziplock bag by filling an ice-cube tray with the mixture and freezing till solid, then popping the cubes into the bag.
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