Basil Oil, Parmesan & Roasted Pine Nut Mash

  • 2:25 Time to table
  • 10 Portions


  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.

Recipe Details

175grMAGGI CLASSIC Gluten Free Mashed Potato Mix 4kg 
65grPine nutsroasted, chopped
50grParmesan cheese, grated 
1bunchBasil leaf, fresh 
125mLOlive oil 
1pinchSea saltflakes


Nutritional Analysis

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