- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 ounce Burgundy Truffle or Black Italian Truffle grated very fine
- 1 cup Extra Virgin Olive Oil
- 4 cloves Peeled Garlic halved
- 1/4 Anchovies mashed and chopped
- Organic Grinders use Chile Seasoning Grinder to taste
Directions
In a small saucepan, heat the olive oil and garlic to a boil. Once boiling, shut off the heat and let it steep for 1 hour, then remove the garlic cloves.
In another saucepan, mix together the truffle, anchovy and seasonings. Cook on high until well heated, stirring constantly. This will only take a couple of minutes. Remove the heat.
Use the pesto on toast points, stir into pasta, stir into risotto, etc.
Note:
You will have plenty of extra garlic infused olive oil. Simply use it whenever you need olive oil and want a little garlic flavor. Be sure to refrigerate the oil between uses.
