This basil classic is great tossed with green salads, drizzled over a plate of fresh sliced tomatoes, on fresh roasted crusty bread, or over hot fluffy baked potatoes.
- 1 1/2 cups loosely packed fresh basil leaves
- 1/2 cup loosely packed flat leaf parsley
- 1/2 tsp finely chopped fresh oregano
- 1 clove garlic
- 1/2 tsp grated lemon zest
- 2 Tbsp lemon juice
- 3 Tbsp dry white wine
- 1/2 cup freshly grated Parmesan or Asiago cheese
- 2 Tbsp pine nuts
- 6 Tbsp fruity olive oil
- salt and freshly ground pepper
Combine all the ingredients except salt and pepper in a food processor or blender, processing the mixture until thoroughly blended. Add salt and pepper to taste. Dressing will be thick. Saves well in refrigerator to enjoy over several meals.
Makes 1 cup
