Pro Points Per Serving: 5
Servings: 6
For best results, use extra virgin olive oil and freshly grated Parmesan cheese.
Ingredients
25 g Pine Nut Kernels, lightly toasted
1 clove(s) Garlic, crushed
50 g Basil, Dried, Ground, fresh leaves, torn into shreds
5 tablespoons Oil, Olive, extra-virgin
3 tablespoons Cheese, Parmesan, finely grated
Instructions
Put the pine nuts, garlic, torn basil leaves and 2 tbsp olive oil into a mortar and pound with a pestle to form a rough paste.
Add the Parmesan cheese and pour in the remaining olive oil, stirring to combine. Alternatively, blend the ingredients together in a food processor.
Use at once or store in the refrigerator in a screw-topped jar for up to 2 weeks.
For best results, use extra virgin olive oil and freshly grated Parmesan cheese.
Ingredients
25 g Pine Nut Kernels, lightly toasted
1 clove(s) Garlic, crushed
50 g Basil, Dried, Ground, fresh leaves, torn into shreds
5 tablespoons Oil, Olive, extra-virgin
3 tablespoons Cheese, Parmesan, finely grated
Instructions
Put the pine nuts, garlic, torn basil leaves and 2 tbsp olive oil into a mortar and pound with a pestle to form a rough paste.
Add the Parmesan cheese and pour in the remaining olive oil, stirring to combine. Alternatively, blend the ingredients together in a food processor.
Use at once or store in the refrigerator in a screw-topped jar for up to 2 weeks.
