Recipe - Fresh Basil Sauce

4 cup Packed fresh basil leaves;
about 8 ounces weighed with
stems
4 Peeled cloves garlic;
coarsely chopped (up to 5)
1/3 cup Extra virgin olive oil
Salt and freshly ground
black pepper
optional additions
for each One fourth cup add
2 tablespoon Chopped pine nuts and/or
2 tablespoon Grated parmesan; (up to 3)

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.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MCRecipe Digest
V1 #717 by 4paws@netrax.net (ShermeyerGail) on Aug 03, 1997