200 g pistachio
10 g basil
75 g Parmigiano Reggiano (or a vegetarian alternative), grated
1 garlic clove
150 ml basil rapeseed oil
- Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.
- Add the pistachio and blend until they start to break down into smaller chunks and combine. You should have a creamy yet slightly chunky consistency.
- Drizzle the remaining rapeseed oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic.