• 1 bunch of basil
  • 2 garlic cloves
  • 50 gr. pine nuts
  • 50 gr. parmesan
  • 150 ml olive oil
  • salt
  • pepper



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.