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| photo: Wikipedia
Make this for use a few times within the same week or freeze in an ice tray to pull off an amazing dinner on the fly.
Basil Sauce from Genoa
Use a food processor or blender to combine:
3/4 cup good quality olive oil
3 cloves garlic
1 tsp salt
Add:
2 cups fresh basil leaves, processing until basil is reduced to small bits
Add:
2 Tbsp pine nuts, pulsing until pine nuts are coarsely chopped
Pour mixture into a bowl. With a spatula or wooden spoon, blend in:
4 Tbsp softened butter
2 Tbsp finely grated Parmesan Reggiano.
If you decide to make cubes, take 1-2 out at a time and thaw for a few minutes to bring to room temperature. Add to cooked pasta, as a sauce on pizza crust or to take a sandwich to a whole other level of yum.
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