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Basil Anchoide
Preparation info
1½ cups
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Serve this as a dipping sauce for a selection of vegetables—carrots, celery, haricots verts, cauliflower, zucchini, and hard-cooked eggs. For a truly wonderful crudité assortment, team it with a Tapenade served with toasted peasant bread and cherry tomatoes.
Ingredients
4 cloves 3 cups ½ cup
Method
- Mash the garlic with the blade of a large knife.
- Combine the basil, pine nuts, parsley, and anchovies in a food processor and purée. Add the garlic. With the motor running, pour in enough oil through the feed tube to make the mixture smooth, but not runny.
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