Courtesy of PureZing

4 servings

2 cups tightly packed basil leaves
1 clove garlic
4 Tablespoons pine nuts, lightly toasted
4 Tablespoons Parmagiano-Reggiano
½ teaspoon sea salt
1 Tablespoon fresh lemon juice
½ cup extra virgin olive oil

DIRECTIONS:

Put garlic and olive oil in blender and pulse till garlic is almost pureed.
Add the rest of the ingredients and pulse till almost a puree. Cover and refrigerate.

Toss with hot pasta, dollop on goat cheese with tomatoes and onion, serve as a condiment alongside olives and capers with fresh breads, olive oil and a selection of cheeses.