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Instructions
- 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.
- 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.
- Stir pine nuts and parmesan though mash. Pour over basil oil, swirl together until almost combined.
- 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 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 |
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 |
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