(Makes approx. 250ml)
  • 2 cups fresh basil leaves (no stems)
  • 50 grams pine nuts or walnuts
  • 2 medium garlic cloves
  • 120 milliliters extra-virgin olive oil
  • 80 grams freshly grated parmesan cheese
  • Salt to taste
  1. Combine basil leaves, pine nuts or walnuts and garlic in chopping bowl and process until very finely minced.

  2. Place half the oil and set the variable speed to 1, switch on, when mixed through repeat with remaining oil.

  3. Add the cheese and process very briefly, just long enough to combine.

  4. Use immediately. To store in the fridge, decant into a glass jar and cover the surface with olive oil.

  5. Suitable to freeze, simply decant into a airtight container, cover the surface with olive oil. Store in freezer for up to 3 months. To thaw place in the fridge for approximately 4 hours before you need to use it.