INGREDIENTS
- 1 bunch of basil
- 2 garlic cloves
- 50 gr. pine nuts
- 50 gr. parmesan
- 150 ml olive oil
- salt
- pepper
METHOD
Roast the pine nuts in a frying pan until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
Pour the sauce into a sterilized jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.