Inexpensive Genovese Sauce with Buttered-Roasted Peanuts

Inexpensive Genovese Sauce with Buttered-Roasted Peanuts

I wanted to make genovese sauce, but I was out of walnuts and pine nuts.
Then I found these store-bought peanuts that are prepared in butter.


Roasted peanuts (store-bought)
3 tablespoons
Basil leaves
about 30 leaves
Olive oil
enough to grind the ingredients in a mill
1 tablespoon
Dried garlic slices
1 teaspoon


1. Coat the basil leaves with salt for about 30 minutes.
2. Rinse the salt off well.
3. Grind everything in a mill, divide into ready-to-use amounts and freeze each one for later.

Story Behind this Recipe

I personally liked Miyuki's idea of using shio-kombu (Recipe ID: 2304649) and Jon's recipe that uses nuts (Recipe ID: 589854). So, I combined the two recipes to make this genovese sauce for later use. But the only kind of nuts I had were the peanuts!