- ¼ cup pistachio kernels
- 40g parmesan, roughly chopped
- 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil
- 1 cup fresh basil leaves
- 2 tsp water
- Sea-salt flakes and freshly ground black pepper, to season
Put pistachios and parmesan into a food processor or blender and process until finely chopped. Add oil, basil and water. Pulse until a rough paste forms. Season with salt and pepper. Serve.