INGREDIENTS
2 tbsp of pine nuts
1 large bunch of basil
4 tbsp of olive oil
2 tbsp of grated Parmesan
1 garlic clove chopped
Pinch of rock salt
Zest of ½ a lemon
METHOD
Gently toast the pine nuts in a frying pan until golden, allow to cool.
Place all the ingredients in a processor and blitz until smooth.
Remove and store in an airtight container in the fridge until ready to serve with toasted sourdough bread.
