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¼ cup toasted pine nuts
¼ teaspoon salt
1 – 2 peeled garlic cloves
1 cup firmly packed basil leaves or Italian parsley sprigs
½ cup New Zealand extra virgin olive oil
¾ cup finely grated parmesan cheese
3 – 4 tablespoons New Zealand extra virgin olive oil for storage, if required
In a food processor or blender, combine all the ingredients except the parmesan cheese. Process until the mixture is smooth. Turn into a bowl and stir in the parmesan cheese.
To store, smooth the surface and top with a layer of extra virgin olive oil, then cover with a lid or plastic wrap. The mixture can be kept in the refrigerator for up to 3 days.
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