2 bunches basil leaves-picked from stalks
2 cloves garlic
2 tbs pine nuts
1/2 cup olive oil
1 cup (100g) freshly grated vintage (or other non animal rennet) cheese
Salt and pepper
Place basil leaves, garlic, pine nuts, salt and pepper to taste in a food processor. Blend until the ingredients are thoroughly combined. Add the olive oil, cheese and blend until a smooth consistency.
Photo © zoyachubby 2007