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The Watercooler
Basil recipe ideas
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<blockquote data-quote="Lothlorien" data-source="post: 182527" data-attributes="member: 1024"><p>Pesto...again, I don't do amounts...it's all just dashes and glubs of whatever and it's all in my head, so here goes. These are just approximate measurements...so don't hold me to it.</p><p> </p><p>LOTS of Basil</p><p>olive oil (about a cup or more)</p><p>Parm. Cheese (1/2 cup or so)</p><p>garlic 1 to 2 cloves (or more)</p><p>pepper (a few dashes)</p><p>pinoli (or pine) nuts (1/2 cup)</p><p>Anchovy paste (or substitute plain salt) A small squeeze of paste</p><p>Lemon juice is optional...but small amount.</p><p>Sundried tomatoes are also something you can add to it.</p><p> </p><p>Put all of it into a food processor except the olive oil. Pulse it and then add olive oil slowly. That's it.</p><p> </p><p> </p><p> </p><p> </p><p>Another idea for basil that I love is mixing it with olive oil and a little salt and pouring it over fresh cut melon with prociutto or sopressata. YUM!</p></blockquote><p></p>
[QUOTE="Lothlorien, post: 182527, member: 1024"] Pesto...again, I don't do amounts...it's all just dashes and glubs of whatever and it's all in my head, so here goes. These are just approximate measurements...so don't hold me to it. LOTS of Basil olive oil (about a cup or more) Parm. Cheese (1/2 cup or so) garlic 1 to 2 cloves (or more) pepper (a few dashes) pinoli (or pine) nuts (1/2 cup) Anchovy paste (or substitute plain salt) A small squeeze of paste Lemon juice is optional...but small amount. Sundried tomatoes are also something you can add to it. Put all of it into a food processor except the olive oil. Pulse it and then add olive oil slowly. That's it. Another idea for basil that I love is mixing it with olive oil and a little salt and pouring it over fresh cut melon with prociutto or sopressata. YUM! [/QUOTE]
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