Ingredients
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- 2 Cups Basil
fresh leaves, destemmed, no flowers - ½ Cups Parsley
fresh, destemmed - ¼ Cups Mint
fresh, destemmed, no flowers - 227 Grams Cream Cheese
or more - ½ Cups Olive Oil
- ½ Cups Parmesan Cheese
freshly grated or mixture of Parmesan and Romano cheese - ½ Cups Half and Half Cream
- ½ Cups Pine Nuts
or walnuts
Method
Gather from the garden
- 2 Cups Basil
fresh leaves, destemmed, no flowers - ½ Cups Parsley
fresh, destemmed - ¼ Cups Mint
fresh, destemmed, no flowers
Wash herbs, remove any damaged leaves and that stems and flowers are removed. Spin in a salad spinner to remove excess water. Place in a food processor.
In a food processor
- 227 Grams Cream Cheese
or more - ½ Cups Olive Oil
- ½ Cups Parmesan Cheese
freshly grated or mixture of Parmesan and Romano cheese - ½ Cups Half and Half Cream
- ½ Cups Pine Nuts
or walnuts
Place the first 4 ingredients into the food processor and blend until smooth. Scrape down the walls if necessary as sometimes leaves get stuck and don't break down. Taste and add salt and pepper as needed. Add the nuts at the very end and give only a quick whirl to break down down slightly.
Serve over hot pasta or refrigerate for 2 weeks. Can pack into small containers to freeze on hand for a quick pasta dinner.
Note: This recipe is so flexible. You can add more basil, omit the parsley or mint, or add different cheeses. Have fun playing with the flavours!