- 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.
|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|
|Nutritional analysis per serving|
|Fats, total (g)||15|
|Fiber, total dietary (g)||0.6|
|Fats, saturated (g)||2.5|
|Carbohydrate, total (g)||3.3|
|Sugars, total (g)||0.5|