Basil Pignoli Paste
(click on image to enlarge)
Makes about two cups..
A winner: a creamy, tangy morish, paste redolent with fresh basil, that can be tweaked to taste and has a variety of applications. Serve with crudite, on crackers, as topping and more…
Ingredients
- 1 cup pignoli (pine nuts) , soaked
- handful fresh basil
- ⅓ cup rough chopped salad onion
- ⅓ cup best olive oil
- ⅓ cup lemon juice
Preparation
Grind it all up with a thin strip of lemon zest in your processor or mill and add fresh ground black pepper and salt to taste. This was super scrumptious on my first ever Karen Knowler flax crackers (see pic) with slabs of avocado carved on top and some juicy salad on the side…... Then it was just as good spread on big juicy tomatoes, counterfeiting parmesan and garlic, inside my deconstructed lasagna (I will try to copy this from my blog at some stage as it was also a winner!)
Comments
zhanna8 writes: (December 11, 2007)
sounds and looks wonderful! AND simple… would love to try it. ~thank you!
hotchili writes: (April 12, 2008)
This looks really good. Can I substitute any kind of nut or do you recommend something specific?
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