Читать книгу Love... Sewing - Pippa Cuthbert - Страница 18

2 cloves garlic, peeled and roughly chopped

50g/2oz grated Parmesan cheese

100g/3½oz fresh shelled walnuts

125–150ml/4–5fl oz extra virgin olive oil

1 handful basil leaves, torn

Salt and freshly ground black pepper to taste

Makes 250ml/8fl oz

Put the garlic, Parmesan, walnuts and a good splash of olive oil in a food processor and whizz to a paste. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Tear up the basil into the food processor and blitz once or twice to combine but do not whizz to completely purée the basil. Add salt and pepper. Transfer to a jar or airtight container and cover with a thin layer of olive oil. Seal and refrigerate for up to 2 weeks.