Ingredients

• 1 cup packed basil leaves
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated imported Parmesan
• 1/4 cup pine nuts
• Salt and freshly ground pepper

Instructions

1. In a blender, combine the basil, olive oil, Parmesan and pine nuts and purée until coarsely blended. Season with salt and pepper to taste.

Try serving with Soup au Pistou.