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Basil—Pine Nut Dressing

Western.Chefs's picture
  Tightly packed basil 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄2 Cup (8 tbs)
  Minced garlic 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Red wine vinegar 2 Tablespoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Freshly ground black pepper 1⁄2 Teaspoon
  Coarse salt 1⁄4 Teaspoon

Combine basil, pine nuts, and garlic in a food processor or electric blender and process until pureed.
Transfer puree to a small mixing bowl, stir in the oil, Parmesan, vinegar, mayonnaise, pepper, and salt and blend well.
Serve with Veal Tongue Salad.

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