Ingredients:
- 4 cups basil leaves
- 1/4 cup pine nuts
- 5-10 cloves garlic (yeah I went crazy with garlic and used up a whole bulb, you could tone in down a bit)
- 2-3 Habanero peppers (optional)
- 1/2 cup olive oil + a bit more for drizzling on top
- 1 cup freshly grated parmesan cheese
- salt to taste
Method:
- In a food processor, combine the basil, nuts, garlic and habanero peppers (if using)
- Add the olive oil slowly through the feed tube
- When fully processed, add the parmesan cheese, salt to taste and more olive oil if you want the consistency to be thinner. Pulse to mix
- Scoop out in to a couple of bottles and drizzle some olive oil to cover the top