Ingredients:Large bunch of fresh basil leaves (at least 50g/2oz)
Garlic cloves, peeled
5g toasted pine nuts
75ml (6fl oz) Donegal Rapeseed Oil
50g (2oz) freshly grated Parmesan
Sea salt and freshly ground black pepper.
Place the basil in a food processor with the garlic, pine nuts and a quarter of the oil.
Blend to a paste.
Slowly add the remaining oil through a feeder tube.
Transfer to a bowl and fold in the Parmesan.
Season to taste.
Cover with clingfilm and chill until needed.