Ingredients: (serves 2)
- 80gr fresh basil leaves (the Genovese or big leaf basil)
- 50gr parmigiano reggiano
- 50gr pine nuts
- 2 garlic cloves
- 150gr Vendema Organic EVOO
Do the magic:
Roast your pine nuts in a frying pan, for 20-30 seconds, until gold and fragrant.
It’s always better the old school way, using a pestle and mortar. If not, a food processor would be fine.
Throw in your garlic, roasted pine nuts and parmigiano, and work until they have the form of a paste. Continue with the basil leaves. When the ingredients come together, pour slowly your Vendema Organic EVOO, until smooth and lushious.
Serve it with your al-dente pasta, or in a fresh focaccia sandwich, always with some extra lemon zest on top.