Ingredients
6 total- 50 g of basil, leaves and stalks
- 1 small garlic clove, sliced
- 50 g of pine nuts, toasted
- 100 ml of extra-virgin olive oil
- 1 squeeze of lemon juice, to taste
- 50 g of parmesan (or vegetarian italian hard cheese if required), finely grated
Method
2 stepsStep 1
Blitz the basil, pine nuts, cheese and garlic in a food processor, until you have a chunky purée.
Step 2
Pour in 80ml of the oil and blitz again, then add the remaining 20ml oil if you’d like a looser texture. Season with salt and lemon juice to taste. It’ll keep in an airtight container in the fridge for 3-5 days.