Serves: 6
INGREDIENTS
4 cloves, garlic – whole
6 ounces, il Fustino EVOO Arbequina
1/2 cup, pine nuts – toasted and cooled
1/4 cup, lemon juice – freshly squeezed
2 pinches, salt
pepper to taste
pinch, cayenne pepper
1 bunch, cilantro leaves – whole, stems removed
1/2 bunch, parsley – whole, stems removed
7/8 leaves, fresh basil
METHOD
- Gently roast whole garlic in olive oil in small sauce pan, allow to cool (Make sure to use enough olive oil to cover garlic cloves.)
- Remove garlic and set aside as soon as garlic turns golden brown, reserve garlic oil and allow to cool
- Turn on a food processor fitted with the steel blades and drop in the cooled roasted garlic
- When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl
- Add cooled pine nuts and process with the garlic
- Scrape down the sides of the bowl
- Add lemon juice, salt, pepper and cayenne to the bowl, process to a puree
- Add the cilantro, parsley and basil and puree, stopping the machine to scrape down the sides several times
- Gradually add 5 tablespoons of cooled garlic roasting olive oil to puree, continue to process until smooth
- Transfer to a bowl and let sit for one hour
- SERVE WITH BEANS, CHICKEN, MEAT OR FISH, GRILLED OR ROASTED VEGETABLES OR GRAINS
