INGREDIENTS (This serving is enough sauce to cover 500 grams of pasta)
1 cup of fresh basil
¼ cup of chopped walnuts (original recipe is with pine nuts but I prefer walnuts)
1 garlic clove (roasted, is best)
½ cup of Extra Virgin Olive Oil
2 ounce chunk of parmiggiano reggiano cheese
1 teaspoon sea salt
Black pepper to taste
Place all ingredients in a blender and mix until very smooth, if mixture is too thick, keep adding a bit more olive oil.
TIP: If using the sauce for a pasta dish, heat it up in the frying pan first.
If saving it for future use, place in a sealed tupperware container and freeze it until needed.
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