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Yields about 2/3 cup.
ingredients
4 cups lightly packed fresh basil leaves (from about 1 large bunch)
1/3 cup toasted pine nuts
1/4 cup lightly packed fresh flat-leaf parsley leaves
1 small clove garlic
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
how to make
Put the basil, pine nuts, parsley, garlic, 1/2 tsp. salt, and 1/8 tsp. pepper in a food processor. With the machine on, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture is very finely chopped and pasty. Season to taste with salt, if you like.
serving suggestions:
• Toss with grilled zucchini and summer squash and topwith shavings of Parmigiano Reggiano.
• Serve with grilled lamb.
• Spread on sliced ripe freshtomatoes, top with breadcrumbs, and slide under the broiler to heat.
• Mix a couple of tablespoons with best-quality extra-virgin olive oil and use as a dip for bread.
• Spread between vegetable layers in a gratin.
• Use as a filling with tomato and ricotta for a vegetable lasagna.
• Serve with fish, as in
Roasted Cod with Basil Pesto & Garlic BreadcrumbsFrom Fine Cooking 66, pp. 42
August 1, 2004
photo: Scott Phillips
