Use on gluten free pasta, in omelets, or on the side of meat dishes, it is so quick and nutritious you will never want to go back to the jar.
- 50 g fresh basil
- 1 tbs pine nuts
- 1 clove garlic
- 50-75 ml olive oil
- a little salt to taste
- 30 g parmesan to taste
- In a food processor put the basil, garlic, pine nuts and 50ml of the olive oil. Process, stopping to scrape down the sides now and then. Add more oil if it looks dry or isn't making a paste.
- Scrape into a small bowl. Add the paremsan. If it still seems a little dry add a little more oil, taste and add salt if necessary, the parmesan is salty in itself.