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Preparation : 10 min Resting : -
Cooking : - Equipment :
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Serves 1 :
50 g pine nuts
½ cup olive oil
1 bunch fresh basil
50 g freshly grated parmesan cheese
1 garlic cloves
Fleur de sel sea salt flakes & pepper
1Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic clove, halve it lengthwise and discard the central shoot.
2Put all the ingredients except the oil in the mini bowl.
3Pulse 10 times or until the mixture is smooth.
4Switch to continuous mode and trickle the olive oil in via the opening in the lid.
Chef’s tip

delicious served with fresh pasta


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