- 1½ cups (360 ml) fresh basil leaves
- ½ cup (120 ml) Parmesan cheese, grated or cut in chunks
- ¼ cup (60 ml) pine nuts
- 2 cloves garlic, coarsely chopped
- ½ cup (120 ml) extra virgin olive oil
- salt, to taste
- Combine basil leaves, Parmesan, pine nuts, garlic, olive oil and salt in a food processor or blender.
- Pulse for a few turns then process until well combined.
- Use as a topping on a fresh fig and Cambozola pizza.