2 cups basil leaves (60 g) - 2 bundles
1/3 cup roasted peanuts (60 g)
1 cup Soya Sunflower Oil (250 ml)
1 clove of garlic
½ cup grated Parmesan cheese (45 g)
Salt and pepper to taste
Put a pot of water on to boil and prepare a container with ice water. Place the basil leaves in the boiling water for about 1 minute and transfer to the ice water. Do this a little at a time to keep the water boiling and to stop the cooking process without cooking the leaves. Dry the leaves completely with a salad spinner or sieve.
In a food processor, blend all the ingredients until you get a green sauce. Transfer to a sanitized glass container, cover and store refrigerated.
Tip: Use this sauce as a base for salad dressings, put on pasta or finish soups.
