- 50 basil leaves
- Sea salt
- 1 large clove garlic, peeled + olive oil to cover
- 40g pine nuts
- 40g Parmesan, grated
- 80ml olive oil
- Pre-heat oven to 150c. Place the garlic in a small dish, cover with oil a cook for 10 minutes.
- Add basil leaves, a pinch of salt garlic, & confit garlic to a morter then pound. Add the pine nuts & parmesan and continue to pound. When just combined, add the oil and continue to combine until smooth.