Ingredients
- 2 cups of tightly packed basil
- 2 large cloves garlic, crushed
- ¾ cup olive oil
- ¼ cup grated parmesan
- ¼ cup toasted pine nuts (These can be left out if you are not a fan or even replaced with walnuts)
- ½ tsp salt
- Ground black pepper
Method
- Blend all ingredients together in a food processor until smooth or pound in a mortar and pestle. If you use the mortar and pestle leave out the oil initially and add it once you have pounded the other ingredients into a fine paste.
This will keep happily in the fridge for up to 2 weeks or you can freeze in small containers until needed. Makes 1 ½ cups.