Prep 10 mins
Cook 0 mins
Creamy, fluffy, and a lovely green. We make this each year, in summer and until frost... you should see us scramble when the frost comes earlier than expected! We store it in pints, and half pints in the refrigerator. As long as I top it with olive oil, it keeps until next year. (I have heard others say they freeze it in small serving amounts.) We use this on hors d'oeuvres, as a spaghetti sauce, and in other pasta dishes Yummy!
- 2 cups fresh basil (firmly packed)
- 4 peppercorns (freshly ground)
- 2 tablespoons pecans (toasted, occasionally I use the traditional pine nuts, toasted)
- 3 garlic cloves (minced)
- 1 teaspoon salt
- 1⁄2 cup olive oil
- 1⁄2 cup parmesan cheese (grated)
- Put basil into mini processor, a cup at a time, pushing down as needed, until smooth.
- Add pepper, pecans, garlic, and salt. Process some more.
- Add oil a little at a time and process until consistancy of whipped butter.
- Add the cheese and process again.
- Pack into sterile jars and top with thin layer of olive oil.
- Refrigerate, then enjoy!
A bounty of basil and pecans led me to this delightful recipe. It's extremely tasty, and the texture is divine. I think I'll cut back on the salt the next time, but it's a good standard to have on hand.