Ingredients

• 1 large bunch basil, leaves picked
• 1 clove garlic, peeled & finely chopped
• 1 handful pinenuts
• 2 large handfuls grated parmesan
• extra virgin olive oil

Directions

1. Wash and dry your basil then place in a clean plastic bag. Pound with your fist or a meat mallet until the leaves are bruised – this help release the basil aroma and makes it easer to chop in the next step.

2. Place bruised basil, garlic and pinenuts on a large chopping board. Chop and keep on chopping until everything is finely chopped and starting to look like gremolata. Transfer to a mixing bowl and stir through enough olive oil to make a rough paste. Stir through cheese. Taste & season with plenty of salt and black pepper.

3. Enjoy immediately or drizzle with some more oil and keep in the fridge for up to a week.

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