Ingredients:
- 2 cups tightly packed fresh basil.
- ¼ cup pine nuts.
- ¼ cup garlic infused extra virgin olive oil
- ¼ cup parmesan (or ½ cup nutritional yeast for the vegan option)
- ½ a chilli roughly chopped (optional)
- Salt and freshly ground pepper, to taste.
- 1 tablespoon lemon juice.
- ¼ cup extra virgin olive oil
Method:
Place all ingredients in a food processor and pulse on and off a few times until a paste forms.
It can remain quite chunky or process further until smooth, depending on your preference.
Scoop into an airtight container and cover with Cobram Estate extra virgin olive oil to maintain freshness.
Will keep for 1 week in the fridge or 1 month in the freezer
Makes: 1 generous cup
Serve: 1-2 tablespoons
Prep time: 5 minutes
Cook time: nil
Suitable for freezing: yes
