Yield: About 2-1/2 cups
- 1 cup basil leaves
- 1/4 red onion
- 4 tablespoons of chicken stock base
- 2 cups of olive oil
- 2 tablespoons dijon mustard
- 4 tablespoons pecans
Blend everything in the blender or food processor until creamy and absolutely liquid.
Yield: About 2-1/2 cups
Blend everything in the blender or food processor until creamy and absolutely liquid.
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