2 packets fresh basil
25 g/1 oz of pine nuts
50 g/2 oz of finely grated parmesan or old shire welsh cheese
4 tablespoons olive oil
1 clove of garlic crushed

METHOD

Put the basil leaves into a small food processor along with the nuts and process until the herbs are finely chopped. Add the grated cheese and garlic and process once more before slowly adding the olive oil until the mixture falls easily off a spoon. Add a little salt and pepper to taste. Serve with pasta dishes, baked potatoes or in sandwiches. It will keep in a jar in the refrigerator for 2/3 weeks

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS