Categories: Sauces-Gravies-Seasonings
Ingredients
- 2 1/2 cups packed fresh basil (about 6 oz.)
- 1/2 cup packed fresh mint
- 1/3 cup macadamia nuts
- 2 large garlic cloves
- 1 Tbsp. grated lemon peel
- 1 Tbsp. lemon juice
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/2 cup extra-virgin olive oil
- 1/3 cup grated Percorino Romano cheese
Directions
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Blanch basil and mint in medium saucepan of boiling water 10 seconds or just until herbs turn bright green; immediately drain. Cool in ice water; drain well. Gently squeeze herbs to remove excess water; pat dry.
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Pulse nuts in food processor until finely chopped; remove.
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With processor running, drop garlic, through feed tune, finely chop. Add basil and mint, pulse until finely chopped. Add lemon peel, lemon juice, salt and pepper.
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With processor running, slowly pour in oil until blended. Place in small bowl, stir in nuts and cheese. (Cover and refrigerate nor more than 1 week or freeze for up to 3 months.)