2 Cups Packed Fresh Basil Leaves
½ Cup Midtown Olive Oil Garlic EVOO
½ Cup Freshly Grated Parmesan Cheese
8 Ounces Fresh Chevre
½ Teaspoon Salt
Put the goat cheese, basil, garlic EVOO, grated Parmesan and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread, or served over hot pasta. Makes 3 ½ cups.