How I make it depends on what is on hand. This time around I had pecans, so we used pecans, basil, olive oil, garlic, a little pit of parmesan cheese, and salt.
It's pretty flexible - the most important thing is basil and olive oil.
If you had 6 cups of basil leaves (or more) you could use 1/2 cup of pecans and two big cloves garlic, and maybe 1/4 cup of parmesan. Then salt to taste and olive oil to the proper consistency. Oh, and some lemon juice to keep the color from turning too fast.
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Date: 2010-07-22 04:22 pm (UTC)It's pretty flexible - the most important thing is basil and olive oil.
If you had 6 cups of basil leaves (or more) you could use 1/2 cup of pecans and two big cloves garlic, and maybe 1/4 cup of parmesan. Then salt to taste and olive oil to the proper consistency. Oh, and some lemon juice to keep the color from turning too fast.