Use this as a sauce for pasta, toss it with boiled potatoes, or mix a tablespoon in your soups and tomato sauces.


  • 2 cups fresh basil leaves or a combination of basil and parsley
  • 2 cloves garlic, peeled
  • 1 cup good quality EVOO (extra virgin olive oil)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup pignoli nuts, walnuts or plain almonds (optional)


Put all ingredients into a blender and blend.  If you choose to toss with pasta, add 1/2 cup Parmigiano or Pecorino Romano cheese to the toss.

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