| Yield 1X: | 198.00 | oz | Allergens: | ||
| Portion: | 16 | oz | Garlic, nuts, dairy | ||
| Portions: | 12.4 | ||||
| Shelf life: | Freeze | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Basil, roughly chopped (4 lbs. whole) | 2 | 8.00 | 5 | 7 | 8.00 | |
| Garlic, paste | 5.00 | 10.00 | 15.00 | |||
| Marcona almonds | 2 | 8.00 | 5 | 7 | 8.00 | |
| Grated Parmesan cheese | 3 | 12.00 | 7 | 8.00 | 11 | 4.00 |
| EVOO | 3 | 6 | 9 |
Carefully measure and prepare all ingredients.
Place basil and garlic paste into the robot coupe, and add 1/4 of the oil. Process until the basil leaves are in small pieces. Add the pine nuts, and process until they are chopped smaller. Add the cheese and the rest of the oil, and process until well incorporated. Do not process completely smooth.
Sesaon well with salt and pepper mix. Transfer to 16 oz. plastic storage container and cover. Label, date, and initial. Store frozen.