Ingredients
Basil Leaves (washed & dried with paper towels)
1 clove of garlic
1/2 cupe-Canola Oil
1/2-cup Bertolli Extra-virgin olive oil
1 tsp Salt & 1 tsp freshly ground pepper
1/2 cup coarsley grated Parmiggiano Reggiano
1/4 cupe chopped walnuts
Preparation
In the blender container measure 3 cups of basil leaves and the rest of the ingredients. Run blender in low for 1/2 minute, stop and with the help of a spatula clean sides of blender vase, turn on again until all ingredients are mixed together. If more liquid is needed pour a little more canola oil.
