<Ingredients>
80-100 g pine nuts
1 large garlic clove (2-3 small garlic cloves)
300 cc olive oil
1/2 tbsp salt
<Directions>
1.
Smash garlic with knife, skin and roughly chop.
2.
In a food processor, put garlic and salt, and process for a few seconds.
Add pine nuts and process until nuts are coarsely ground.
Add basil and process, 1/3 to 1/2 of the amount each time.
Keep processing while drizzling olive oil in the paste.
Done!
<Notes>
- Keeps in the fridge for 2 weeks.
- Dry basil leaves well after washing.
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