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Basil Oil, Parmesan & Roasted Pine Nut Mash

Basil Oil, Parmesan & Roasted Pine Nut Mash
Basil Oil, Parmesan & Roasted Pine Nut Mash
  • Preparation time
    145 min
  • Number of servings
    10

Basil Oil, Parmesan & Roasted Pine Nut Mash

Ingredients
  • 875 mL Water
  • 175 gr MAGGI CLASSIC Gluten Free Mashed Potato Mix 4kg
  • 65 gr Pine nuts roasted, chopped
  • 50 gr Parmesan cheese, grated
  • 1 bunch Basil leaf, fresh
  • 125 mL Olive oil
  • 1 pinch Sea salt flakes
Preparation
  • 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 CLASSIC Gluten Free Mashed Potato 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.
Nutritional analysis per serving  
Fats, total (g) 15
Sodium (mg) 127
Protein (g) 3.1
Fiber, total dietary (g) 0.6
Fats, saturated (g) 2.5
Carbohydrate, total (g) 3.3
Energy (Kj) 647
Energy (Kcal) 155
Sugars, total (g) 0.5

 

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