|Garlic||2 Clove (10 gm), sliced|
|Flat leafed parsley leaves||1 Cup (16 tbs), well packed (fresh, no stems)|
|Basil||1 Teaspoon (dried)|
|Extra virgin olive oil/More extra-virgin olive oil||1⁄4 Cup (4 tbs)|
Two different methods are given because the blender purees better when a liquid base is included, whereas the processor needs to chop the solids before liquid is added.
Blender method: Puree the garlic, parsley, and basil with 1/4 cup of oil.
Add more oil through the feed hole as necessary to make a sauce texture.
Stop the motor to scrape down the sides of the blender once.
Processor method: Chop the garlic, parsley, and basil fine.
Slowly pour 1/4 cup of oil down the feed tube, adding more as needed to make a sauce texture.
Stop the motor to scrape down the sides of the bowl 2 or 3 times.