- 1 large bunch of basil (both leaves and stalks) approx. 30g
- 4 tablespoons of pine nuts
- 4 tablespoons of Cobram Estate Garlic Infused Extra Virgin Olive Oil
- 60g of parmesan cheese
- Salt and pepper to taste
Put all ingredients into a food processor and pulse until combined. Depending on how "juicy" the basil is, you may need to add some more Garlic Infused Extra Virgin Olive Oil until it is a desired consistency.
This recipe is from our friends, Fussy Fodmapper