Well, I plucked my basil plant pretty much clean in order to make this, but it was soooo worth it! I decided to toast my walnuts to give them a richer flavor, which added a little more depth to the resulting sauce. I also took a whole head of garlic, peeled off the papery skins, rubbed with olive oil, loosely wrapped in foil and cooked at 400 degrees for about an hour. With the toasted nuts and the roasted garlic, this was amazing. I am not sure exactly how much olive oil I added...I just slowly drizzled it in as my food processor did its thing, until it reached the consistency I was looking for. Yummmmy! Thanks sal, for a keeper of a recipe :)
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Well, I plucked my basil plant pretty much clean in order to make this, but it was soooo worth...