Ingredients:
- 40g leaves and/or leaves and flowers
- 80g EVOO
- 40g parmigiano or pecorino
- 1/4tsp salt
- 1/4tsp pepper
- 1 garlic clove
Instructions:
- Add everything in the blender, blend and slowly add oil.
- Add a thin layer of oil, keep in fridge for 2-3 hrs, up to 3-4 days and up to 1 month in freeze.
- Add about 1Tbsp per 100g uncooked pasta
