Basil Pesto
2 c. fresh basil
4 garlic cloves
2 T. pine nuts
1/2 c. grated parmesan cheese
1/4 c. mayonnaise
1/2 t. sea salt
1/2 c. The Tasteful Olive mild or medium intensity unflavored extra virgin olive oil
Small bottle Tasteful Olive's Tuscan Herb infused olive oil
Baquette bread, sliced and toasted
Pulse basil, garlic, pine nuts, parmesan cheese, mayonnaise, and salt in a food processor. Add half the unflavored olive oil in a slow and steady stream. Scrap sides and stir slightly during the process. Add the rest of the unflavored olive oil. Place a spoonful or two of the pesto on individual serving plates. Drizzle 1 1/2 t. Tuscan Herb olive oil on each dollop. Place pesto on toasted (cooled) sliced baquette and serve.
Variation:
Combine 1/2 c. of the pesto with 1/4 c. mayonnaise for a vegetable dip.
Variation:
Chop roasted red peppers to make 1/2 c. and combine with 1/4 c. of the pesto. Blend by hand.
Variation:
Chop up sweet potato greens and use in place of basil.
Author: Chef David Roth
