50 g fresh basil leaves
3 cloves garlic; crushed
50 g pine nuts
125 ml extra virgin olive oil
50 g Parmesan cheese; freshly grated
pinch salt
Yield: 4-6 servings
Put the basil, garlic, pine nuts and olive oil into a blender or food processor and blend until the mixture resembles a paste. Gently fold in the Parmesan and stir well. Place into a container and refrigerate until ready to use. Keep for no more than 7 days.