1 pod garlic, cloves skinned and mashed
1 cup walnuts
1/2 cup pine nuts
2 cups parmesean-reggiano, in small chunks
3/4 cup marscapone
1 Tbs salt
1 tsp ground black pepper
basil to fill the Cusinart container
1 small leg of fresh horseradish, in small chunks
Olive oil (about a cup)
Put all ingredients except the basil and the olive oil in the food processor with the metal blade and process it to break down the chunks of parmesean-reggiano and horseradish. When they're mostly ground, add the basil and pulse about 10 - 12 times to get it started, then slowly add in the olive oil until the mass begins to move. Keep adding olive oil slowly until the mass moves easily and forms a thick paste.
Bottle the paste in a Ball or Mason jar with a tight lid and refrigerate. This freezes very well, and one batch lasts us all winter.
Prosciutto, carmelized onion, roasted eggplant rounds, and mozarella
Cajun grilled shrimp, arugula, sliced green onion, with parmesean shavings
Spinich, sliced baby bella mushrooms, red onion, black olives and fontina cheese
Chopped chicken, sweet onion, capers, parmesan shavings
Crumbled bacon, fresh asparagus, artichoke hearts, mozarella