Difficulty: 

Prep Time:  20 minutes

Cooking Time:  5-10 minutes

Yields:  1 cup

Ingredients:

3 c.       Basil leaves, picked and washed

2 c.       Parsley leaves, picked and washed

2 T.       Pine Nuts, toasted (5-7 min. in 350 oven)

½ lg.     Garlic clove, germ removed

½ c.      EVO

TT        Sea Salt & White Pepper

Vegetables of choice, cleaned and cut into manageable pieces. 

Technique:

•Blanche Basil and Parsley leaves in rapidly boiling salted water for 30 seconds then chill quickly in well-iced water.

•Squeeze out excess water from leaves and add to blender with Pine Nuts and Garlic.

•Stream EVO into mixture while blending, stopping frequently to scrape down sides with a rubber spatula.

•When mixture is finely blended and emulsified, season to taste and store in an airtight container in refrigerator or freezer.

•Blanche selected vegetables until slightly tender but firm then chill in ice water.  Bell Peppers, Radishes and Cherry Tomatoes should be left raw and Potatoes should be fully cooked.