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.