Gary Goodson
Well-Known Member
@Singlemalt I start with the raw garlic. Pound that shit up and then I add the basil then some olivie oil then I like to add the pine nuts. I feel like if you add the pine nuts too early it gets all pasty. But you can always add more olive oil to even things out. But you’re right, without the raw garlic it’s just not the same.
It’s like having bread when you haven’t rubbed the raw garlic on it before spreading butter on it! Who does that?
Animals, I tell ya!
It’s like having bread when you haven’t rubbed the raw garlic on it before spreading butter on it! Who does that?
Animals, I tell ya!