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Ingredients Jump to Instructions ↓

  1. 1 cup 40g / 1.4oz Fresh basil leaves - (tightly packed)

  2. 3/4 cup 177ml Extra-virgin olive oil

  3. 1/2 cup 73g / 2.6oz Freshly-grated Parmigiano-Reggiano cheese

  4. 1/2 cup 73g / 2.6oz Broccoli florets - (tightly packed)

  5. 1/2 cup 46g / 1.6oz Blanched almonds

  6. 1/4 cup 59ml Chicken stock

  7. 6 Garlic cloves - chopped

  8. 1 tablespoon 15ml Balsamic vinegar

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients in a food processor and blend until you have a smooth paste.

  2. This recipe yields about 2 cups.

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