From The Vegan Planet by Robin Robertson:
2 garlic cloves
1/3 cup of pine nuts
1/2 teaspoon of salt
2 cups (or more) fresh basil
1/4 cup of extra virgin olive oil
Optional: oil packed sun dried tomatoes, nutritional yeast, light miso
1. Using a food processor, first grind the garlic, pine nuts, & salt together.
2. Add the basil and process until minced.
3. With the food processor running, slowly add the oil through the feed tube.
4. Store in an airtight container with a light layer of olive oil over the top.
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