Handful of Parmesan
½ Garlic Clove
30-40 Fresh Basil Leaves (two big handfuls)
Handful of Pine nuts
Pestle and Mortar
Grate the parmesan (or buy pre-grated).
Peel and chop the garlic clove.
Loosely chop the basil leaves.
Toast the pine nuts with a drizzle of olive oil in a frying pan until lightly brown then put to one side.
Toss the basil into the pestle with the garlic and grind into a paste.
Add the pine nuts and grind into the paste.
Add a splash of olive oil and the parmesan and mix together
Season with salt.