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
Directions:
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.
