To roast the pine nuts, put them in a frying pan on moderate heat and move them
round in the pan until they turn slightly golden but not burnt.
Wash and trim the basil leaves. Place the basil in a food processor with the garlic and roasted pine nuts. Pulse the ingredients until well blended but still quite chunky. Add the parmesan cheese and pulse again.
With the motor running, slowly add the olive oil until it has emulsified with the rest of the ingredients.
Remove from the food processor, taste and season with salt and pepper.
Makes 300 ml.
TIP: Make basil oil by blending 2 cups of basil leaves with 1 cup of extra virgin olive oil. Sieve the oil and use for garnishing!
Other variations:
Rocket, parsley and pistachio
Coriander, mint and cashew
Rocket and walnut
