Method

1. Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.
2. 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.
3. Drizzle the remaining rapeseed oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic.