*Gluten Free, Low Carb, Vegetarian
Ingredients:
- 60 g Parmesan cheese, cubed
- 2-3 large cloves fresh garlic peeled
- 150 g pine nuts
- 4 sprigs fresh basil (leaves only)
- 40g fresh rocket leaves
- 30g extra virgin olive oil
Method:
- Place parmesan and garlic into food processor and process until consistency of breadcrumbs. (TM 10 – 15 seconds / speed 9.)
- Add nuts, basil and rocket – process until smooth. (TM 6 – 10 seconds / speed 9– Bowl may need to be scraped down and step repeated.)
- Add the olive oil, slowly until combined well with other ingredients. (TM 20 seconds / Speed 4)
- Keeps well in the fridge for up to 10 days and can be frozen.