Ingredients
Ingredients
50g pine nuts or cashews
large bunch of basil, leaves picked
50g parmesan or vegetarian alternative
1 garlic clove, chopped
100ml olive oil
Direction
Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.