Garlic Basil Spread

I was surprised that my food processor could handle half a recipe of this, but it did! I had to scrape it from the sides a little, but it made it easily! My basil was almost at its end-of-the-...

I'm not sure what to think of this. Normally I love garlic and spicy but with just 8 basil leaves (I actually used 10 of the biggest I could find on my plants) this is really, really garlicky an...

I didn't have a food processor on hand and didn't need a lot of this so I just used a knife. It came out very good.

Doesn't really come out creamy like the recipe claims. Just oil with basil and garlic in it. Tastes okay. I tried again using milk as a base to make the spread creamier, and it was, but it was ...

This is a must to go with the Stromboli Grinder (Allrecipes) that references this ingredient/sauce. This is delicious with the yummy layers of meats, cheeses, marinaras and mascarpone. Definitel...

Pretty good, but a bit strong fo my taste.

Great easy to make sandwich spread. The volume of this recipe didn't work in my food processor, just wasn't enough of it, but my mortar and pestle made fast work of it.

You've got to LOVE garlic & basil for this, but if you do, you will love this spread. I doubled the recipe, and used half EVOO & vegetable oil. It tastes just okay fresh, but after you leave it ...

As written, this was all garlic and heat and nothing else. I tasted it and added way more basil (used up the rest of the little clamshell) and some salt, and it became magical.