a large bunch of fresh basil leaves
2 garlic cloves, peeled
50g/2oz/½ cup pinenuts (pignoli)
125ml/4fl oz/½ cup olive oil
50g/2oz/½ cup freshly grated Parmesan
a squeeze of lemon juice
salt and ground black pepper
1 Roughly tear the basil and place in a large mortar with the garlic, pinenuts and a little of the oil. Pound with a pestle to a paste. Or work in a food processor to a paste.
2 Gradually add the rest of the oil and season to taste. Transfer to a bowl.
3 Stir in the Parmesan and a squeeze of lemon juice.
4 Store in a screw-topped jar in the refrigerator for up to three days.