|Preparation||Cooking||Start to finish|
|10 min.||5 min.||15 min.|
|1||Put 150 g pine nuts in a pan without any oil. Dry roast briefly over high heat, stirring frequently.|
|2||Peel 1 garlic clove, remove the green shoot and chop.|
Pick the leaves off the 3 bunches basil.
|3||Pour the juice of 1 lemon, zest, 4 tablespoons olive oil and 2 g vitamin C on the leaves.|
|4||Mix to get a basil puree.|
|5||Add pine nuts, garlic, 100 g Parmigiano reggiano (Parmesan) grated, 5 tablespoons olive oil salt and pepper...|
|6||... and mix again until you obtain the texture of a thick puree. |
Do not hesitate to adapt the quantity of olive oil, more or less, the important thing is to obtain the desired texture.
|8||Store in the fridge in a closed jar.|