- 50g fresh basil
- 3 cloves garlic, chopped
- ½ tsp salt
- ½ tsp black pepper
- 125ml extra virgin olive oil
- 45g pine nuts, lightly toasted
- 90g vegetarian Italian-style hard cheese, grated
- Place basil leaves, garlic, salt, pepper, olive oil and pine nuts in a food processor or blender. Blend to smooth purée, transfer to a bowl and add the cheese.
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