½ clove garlic, chopped
3 good handfuls fresh basil, leaves picked and chopped
1 handful pine nuts, very lightly toasted
1 good handful Parmesan cheese, freshly grated
extra virgin olive oil
1 small squeeze lemon juice, optional
First pound the garlic with a little pinch of salt add then the basil leaves, use a pestle, or pulse in a food processor.
Add the toasted pine nuts to the mixture and pound again.
Poor the mixture to a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
Season with black pepper to taste, then add most of the remaining cheese. Pour in some more oil and taste again until you are happy with the taste and consistency.
You may like to add a squeeze of lemon juice at the end.