|
Serves:
4 |
Cooking:
no cook |
|
Preparation:
10 minutes |
|
Ingredients:
|
75g/3oz |
fresh basil leaves |
|
25g/1oz |
pine nuts,
coarsely chopped |
|
3 cloves |
garlic,
peeled & coarsely chopped |
|
125ml/4 floz |
extra
virgin olive oil |
|
50g/2oz |
Parmesan
cheese, finely grated |
|
freshly
ground black pepper to taste |
Method:
Place the
basil, nuts, garlic and 1-2 tbsp of the olive oil in a blender and puree.
With the
blender still running, add the oil at a drizzle until the sauce takes
on the consistency of cream.
Transfer to a
bowl and stir in the cheese. Add pepper to taste.
Will keep in
the refrigerator in a screwtop jar, (covered with a layer of olive
oil to prevent going black), before adding the cheese.
Recommended
pasta: Long
pasta; ribbon pasta, gnocchi