3-4 cloves garlic, peeled
2 c. basil (purple, if you can find it)
1/4 c. minced sun-dried tomatoes
1/4 c. pine nuts or walnuts
1/2 c. freshly grated Parmesan cheese
3/4 c. olive oil
2 tsp. minced rosemary
1/4 tsp. crushed dried red chili, or more to taste additional olive oil
In a blender or food processor, grind first five ingredients. Slowly add 3/4 c. olive oil; add the rosemary and chili, and blend lightly. Use immediately, or spoon into a jar, cover with a thin layer of olive oil, and refrigerate until needed.
From the July 2001 issue.