- 1 1/2 c fresh basil, packed
- 3 T pine nuts
- 1 T garlic, crushed
- 6 T olive oil
- 2 T parmesan cheese (optional)
- Chop the basil.
- In a food processor, puree all ingredients until smooth, or desired consistency.
- Store in an air-tight container for up to 2 weeks.
Vegan with lacto option
Preparation: 10 minutes
Makes about 3/4 cup
If you have comments or suggestions,
email AmandasKitchen@yahoo.ca
|
vegetarian and vegan cooking to everyone's kitchen. |
Page last updated: May 25, 2000
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