BASIL ANCHOIDE (about 1-½ cups)


4 cloves garlic

3 cups loosely packed basil leaves

½ cup pine nuts (pignoli), toasted

1 cup fresh Italian (flat-leaf) parsley leaves

2 cans (2 ounces each) anchovy fillets, drained

½ to 2/3 cup extra-virgin olive oil

Crudités to accompany

  1. Mash the garlic with the blade of a large knife.
  1. Combine the basil, pine nuts, parsley and anchovies in a food processor and puree. Add the garlic.  With the motor running, pour in enough oil through the feed tube to make the mixture smooth, but not runny.


from Julee Rosso and Shiela Lukins, The New Basics Cookbook



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