• 50g pine nuts
• 80g basil
• 50g parmesan or vegetarian alternative
• 150ml Borderfields Rapeseed Oil
• 2 garlic cloves


Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.