1/2 cup packed fresh basil leaves
2 cloves of garlic
1/4 cup pine nuts
1/4 cup Lucini®Premium Select Extra Virgin Olive Oil®
Pinch crushed red pepper
Sea salt and fresh ground black pepper
Add the basil, garlic, pine nuts, olive oil, crushed red pepper and salt and pepper to taste to a food processor or blender. Puree until smooth. This can be refrigerated in an airtight container for up to 1 week.
Serve on top Chef Spike's Pork and Pancetta Burger or any Delverde Pasta.
Chef Spike is the owner and can be found in the kitchens at Good Stuff Eatery and We, The Pizza in Washington, DC on Capitol Hill. Both restaurants offer American comfort food with a chef twist. Chef Spike was a contestant on Bravo TV’s Top Chef Season 4: Chicago and Top Chef All-Stars. He has appeared on Oprah.com, Good Morning America, CNN and MTV. Chef Spike went to battle on The Food Network’s Iron Chef America and is in the upcoming season The Next Iron Chef.