Heat a small frying pan over a medium heat and toast the pine nuts for a fe mins until lightly golden, stirring constantly.
Peel and crush the garlic to a paste. Place with the pine nuts in a food processor, add basil leaves and olive oil and whizz to a purée. Add Parmesan and some salt and pepper.
Transfer to a bowl or jar, cover and chill. It will keep in fridge for a few days sealed with a fine film of olive oil.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1250 (92%)|
|Amt Per Serving||% DV|
|Total Fat 138.9g||185 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 84.5g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 52.8mg||16 %|
|Sodium 920.5mg||32 %|
|Potassium 267.1mg||7 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.2g|
|Protein 27.4g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1360
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