Ingredients
- 1 large bunch basil, leaves picked
- 1 clove garlic, peeled & finely chopped
- 1 handful pinenuts
- 2 large handfuls grated parmesan
- extra virgin olive oil
Directions
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Wash and dry your basil then place in a clean plastic bag. Pound with your fist or a meat mallet until the leaves are bruised – this help release the basil aroma and makes it easer to chop in the next step.
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Place bruised basil, garlic and pinenuts on a large chopping board. Chop and keep on chopping until everything is finely chopped and starting to look like gremolata. Transfer to a mixing bowl and stir through enough olive oil to make a rough paste. Stir through cheese. Taste & season with plenty of salt and black pepper.
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Enjoy immediately or drizzle with some more oil and keep in the fridge for up to a week.