Basil Oil, Parmesan & Roasted Pine Nut Mash

  • 10 portions

Instructions

  1. 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.
  2. 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.
  3. Stir pine nuts and parmesan though mash. Pour over basil oil, swirl together until almost combined.
  4. Serve topped with small basil leaves and extra grated parmesan cheese. SERVING SUGGESTION: Delicious served with lamb, seafood and beef.

Recipe Details

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