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.