Your folders
Your folders

Export 6 ingredients for grocery delivery
Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor). Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.
Your folders

243 viewscooking.nytimes.com
5.0
(39)
Your folders

217 viewsbbc.co.uk
4.2
(20)
10 minutes
Your folders

641 viewsrecipetineats.com
4.8
(12)
Your folders

161 viewsafamilyfeast.com
Your folders

153 viewsamandascookin.com
5.0
(4)
Your folders

118 viewslmld.org
5.0
(2)
Your folders

277 viewsalphafoodie.com
5.0
(4)
25 minutes
Your folders

229 viewscucinabyelena.com
5.0
(5)
Your folders

283 viewschefnotrequired.com
5.0
(3)
Your folders

308 viewsbonappetit.com
3.8
(22)
Your folders

289 viewstaste.com.au
4.6
(3)
Your folders

289 viewscooking.nytimes.com
5.0
(215)
Your folders

280 viewsmarthastewart.com
Your folders

378 viewsjessicainthekitchen.com
5.0
(3)
2 minutes
Your folders

459 viewstaste.com.au
4.6
(8)
Your folders

404 viewstaste.com.au
4.3
(3)
Your folders

233 viewsfatforweightloss.com.au
4.1
(15)
Your folders
69 viewsfatforweightloss.com.au
Your folders

370 viewsdemo.wprecipemaker.com
4.4
(44)
15 minutes