The versatile and beautiful basil sauce for pasta, from Genoa in northern Italy. Try it with tomato salads, in a chicken sandwich or dolloped into Minestrone Soup.
100g basil leaves
100ml olive oil
25g pine nuts
2 cloves garlic, lightly crushed
½ tsp salt
50g parmesan cheese, grated
1. Put the basil, olive oil, pine nuts, garlic and salt in a blender or food processor and process at medium speed until a green paste forms. Add the grated cheese and process again briefly.