Both hubby and I liked it a lot -- it was very tasty. I will say, however, that when I make it again, I will reduce the garlic a bit more. Since this sauce is not cooked, the garlic remains raw. The recipe called for 4 cloves of garlic and I thought that would be a bit much for raw garlic, so I reduced it to 3 cloves instead. I do believe that I would either reduce the raw garlic to 2 cloves next time or use the full 4 cloves, but saute them in olive oil first for a few minutes to soften the flavor a bit and take the raw edge off the garlic. It tasted absolutely fantastic, but it does leave you with somewhat of a garlicky taste in your mouth afterwards. I've included a few pics below as well as the very simple recipe.
|The basic ingredients...the only item not in the photo is the parmesan cheese|
|Topped with freshly grated Parmigiano Reggiano cheese & fresh basil|
|So beautiful & fresh|