It's a wonderfully versatile and tasty sauce/spread made from a handful of flavourful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh.
40 g Basil leaves clean, stems removed
1 Garlic Clove
50 g Pine Nuts
1/3 tsp Himalayan Salt
20 g Parmigiano Reggiano grated
80 ml UG EVOO
- Add the basil leaves, garlic (peeled and cut in half), salt, pine nuts and oil to a container suited for the immersion blender.
- Start the immersion blender. At the beginning it may be slightly difficult to use due to the various textures. But as the pine nuts break down and the oil blends in the mixture will loosen.
- Add the grated cheese and give a final blend until smooth.