Ingredients
- 70g pine nuts
- 100g Black Bomber, grated
- 60-70g fresh basil leaves, rinsed and dried
- 1 clove garlic, roughly chopped
- 100ml extra virgin olive oil
- Juice of 1 lemon
Method
- Add the pine nuts to a dry frying pan over low to medium heat and carefully toast them, shaking the pan frequently. Once toasted, tip onto a plate to cool.
- Remove the wax from the Black Bomber and grate the cheese onto a large plate.
- Add the basil leaves and cooled pine nuts to the food processor bowl. Add the chopped garlic then blitz until well chopped.
- Add the grated cheese and blitz for a couple of seconds. , then tip the mixture into a bowl.
- Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.