- a handful basil leaves
- 2 tbsp pecorino cheese
- 2-3 tbsp of olive oil
- 2 tbsp of pine nuts
- 1 garlic clove
- Rinse the basil leaves, shake off the water and lay them out on a kitchen towel. Be gentle!
- Roast the pine nuts for a few minutes in a small pan till they turn a golden colour. This makes them more flavourful, but don’t burn them as they’ll turn bitter.
- Chop the garlic clove into small pieces.
- Combine all the ingredients in a food processor and mix until you have a creamy dip.