A while ago-I coaxed a friend of mine to take a cooking class with me at our local Kitchen Kneads store here in Logan. It taught different basics of how to use up all your garden leftovers. I had a bunch of tomatoes left over and wanted to freeze some tomato sauce for the upcoming winter. I loved the class so much!! And at the end of all the demonstrations, we got to taste everything. Sign me up!
Here is the recipe:
3/4 Cup Fresh Basil Leaves
1/4 Cup Fresh Parsley
3 sprigs Fresh Rosemary (less is more 🙂
4 Cloves minced garlic
1/2 to 1 cup shelled toasted pine nuts
1/2-1 cup olive oil (I use about 3/4 C)
1 1/4 cup freshly grated Parm. cheese
1/2 tsp. Kosher salt
Fresh ground pepper to taste
Combine herbs, garlic, cooled nuts, cheese, salt and pepper in the bowl of a food processor (or blender) and chop. Be careful not to over process or it will turn into a paste. Turn on the motor and add the olive oil in a slow, steady stream. Don’t add too much oil. It shouldn’t “puddle” If it seems thick, then add a little more oil. This texture shouldn’t be smooth. We leave some pine nuts whole and put them on to add a little crunch.
Covers 2 lbs. cooked pasta. We love bow-tie the best!
You can use as a spread on bread or sandwiches too! Also, this freezes well.