A large bunch of fresh basil (approx. 40g)
1 garlic glove
25g pine nuts, toasted and left to cool
90ml Seabanks rapeseed oil
Juice of half a lemon
30g finely grated parmesan
- Put the basil, garlic, toasted pine nuts, oil and lemon juice in a food processor and whizz until well combined
- Transfer to a bowl and stir in the parmesan.
- Add salt and pepper to taste (and more lemon juice if you like!)
This can be made 24 hours in advance and keeps well in the fridge for 3 days. It also freezes well immediately after making.
Indulge in this everyday culinary luxury and treat yourself to a bottle of our award-winning artisan oil