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This makes a wonderful sauce for salads, fish and pasta, and is fantastic when stirred into mashed potato.
If you would like your sauce a brighter green, add a small handful of parsley leaves.
A cup has a 250ml (8 1/2 fl oz) capacity.
4 cups (volume 1 litre [1 3/4 pints]) packed basil leaves
4 cloves of garlic, crushed
2 tsp salt
250ml (9 fl oz) extra-virgin olive oil, at least
4 tbsp parmesan, grated, approximately
6 tbsp pinenuts
Purée the basil leaves in the blender with the garlic, salt and enough of the oil to make the
Through the hole in the lid, add the oil in a thin steady stream, followed by the parmesan.
Add the pinenuts, and then a little more oil if required until you have a thick, spoonable sauce.