*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.
