Basil Oil, Parmesan & Roasted Pine Nut Mash

To make basil oil, place basil leaves in food processor. Add oil and salt and process until leaves are finely chopped. Pour into a jug, cover, set aside for 2 hours at room temperature to infuse. Strain and discard leaves.
Bring water to simmer. Add MAGGI Gluten Free Mashed Potato Instant Mix in a steady stream, whisking constantly until mixture thickens. Remove from heat, season to taste with salt and pepper.
Stir pine nuts and parmesan though mash. Pour over basil oil, swirl together until almost combined.
Serve topped with small basil leaves and extra grated parmesan cheese. SERVING SUGGESTION: Delicious served with lamb, seafood and beef.

Qty	Unit	Ingredient	Preparation
875	mL	Water
175	gr	MAGGI Gluten Free Mashed Potato 4kg
65	gr	Pine nut	roasted, chopped
50	gr	Parmesan cheese, grated
1	bunch	Basil leaf, fresh
125	mL	Olive oil
1	pinch	Sea salt	flakes