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Easy
By Alastair Little and Richard Whittington
Published 1995
The classic Italian pasta sauce also works wonders as a relish for many vegetable, poultry and fish dishes. It will keep for a week in the refrigerator, filmed with oil in a tightly sealed jar.
Destalk the basil leaves. Peel and chop the garlic. Break the cheese into pieces small enough to push down the feeder tube of the food processor.
Turn on the processor at full speed and work the cheese until it has the texture of coarse breadcrumbs. Do not over-process. Add the garlic and pine nuts and whizz briefly to incorporate. Stop the processor between each i