Garlicky Basil Spread

From: karen in tbay

On Jun 10, 2009

Yummy, quick and easy! I roasted the garlic, used 2 tsp lemon juice and 2 tsp white wine vgr, upped the salt abit and no cayenne so used 1/4 tsp chili powder. Finally used the mezzaluna for the first time - great for chopping fresh herbs. No wonder it was thick to mix in my magic bullet, I forgot the olive oil but I did add equal amts of oil and water til the chopper could do its job. Nice change from the usual hummus.

From: Katzen

On Apr 23, 2009

This was really good and very easy. I roasted the garlic, and admittedly threw in a few extra cloves. I think I'll serve it with some lemon wedges for those who wish to add a bit of extra zip to it - and I think I'll try what Chef #428644 did next time and use lemon juice instead of the vinegar. I used my Kitchen Aid immersion blender to process it, and it was a snap! (Although I did chop the basil with my mandolin and stirred it in so it wouldn't lose the visual appeal.) Thanks, Derf! Made for All New Cookbook Tag.

From: GinnyP

On Apr 13, 2003

This is so delicious! Mere words don't do it justice! I've been buying hummus and other dip/spreads pre-made. This was just so easy and so very fresh tasting! I think roasting the garlic is the way to go, and if blanching, blanch for more than one minute (3? perhaps). And (confession time) I added 4 T of white wine vinegar instead of 4 tsp by mistake. No problem, thankfully. : ) I also packed my 1/4 cup full of basil and went for the full 1/4 tsp cayenne. Thank you for another keeper! It's a great one to make for last minute guests, too. It all fit in my mini-prep (another plus, easy clean-up). lol Thanks, Dorothy!

From: cookiedog

On Nov 23, 2007

I made this especially for my cousin who is vegan and I was afraid would only get to eat cranberry sauce this Thanksgiving. She really enjoyed it and so did everyone else. I used the roasted garlic option. Thanks Derf.