Condiments | Basil Paste

  • 240 g parmigiano cheese / hard cheese, fine grated
  • 120 ml olive oil
  • 100 g basil leaves
  • 4 garlic cloves
  • 30 g pine nuts
  • 10 g sea salt

Pound basil with garlic, about 30 leaves for every clove. Use salt to aid grinding. When the mixture turns into a bright green liquid, add pine nuts. Pound until incorporated. Add cheese of your choice, then the oil a drop at a time until the consistency is just right.