Yield: 1 servings
|4 cups||(packed) fresh basil leaves|
|4||Peeled cloves garlic,|
|⅓ cup||Olive oil|
|Salt and black pepper|
COOKING MONDAY TO FRIDAY #MF
Optional additions For each ¼ cup, add 2 tablespoons chopped pine nuts and or 2 to 3 tablespoons grated Parmesan Rinse the basil well and pat dry. In a food processor, puree basil with garlic until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper.
USES: Grill or broil some sword fish and each portion with a tablespoonful or so of basil puree. Spoon a tablespoonful or so into each portion of canned vegetable soup.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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