• Lightly toast the pine nuts in a dry pan over low heat until golden. Cool slightly.

Blend

• In a tall container or jug, combine: basil, pine nuts, garlic, Parmesan, pinch of salt
• Pulse with your stick blender while drizzling in the olive oil gradually, until smooth or desired texture.
• Taste and adjust:
• Add more salt, cheese, or oil to taste. If too thick, thin with a splash of oil or a spoon of pasta cooking water before serving.

Store

• Keeps in fridge 3–5 days in a jar with a thin layer of oil on top, or freeze in portions (ice cube tray works well).