Ingredients
Garlic - 1 large piece or 2 small pieces
Black Peppercorns - 4-5 or adjust to taste
Italian Basil - 500g
Extra Virgin Olive Oil - 60-80 ml
Pine Nuts / Almonds - 60g
Parmigiano Reggiano / Pecorino Romano / Parmesan Cheese - 1 cup grated
Lime Juice - 1/2 a small lime
Salt - 1/4 tsp or to taste
Honey / Sugar - 1 tbsp or to taste
Procedure
Crush Garlic and Black Peppercorns with a mortar and pestle.
Add washed and dried Italian Basil a little at a time and grind. Add a bit of olive oil as you crush.
Add nuts and grind. If you want your nuts to be very fine, grind it with the garlic and pepper. If you like it chunky like mine, add it after the basil and olive oil.
Add grated cheese (anyone that is given in the list)
Add Lemon Juice, Salt and Honey. Mix it in and taste. Make any adjustments according to your liking.
Store in an airtight jar inside the fridge for up to a week.
Note - if you want to store this for longer, you have to make sure your basil is absolutely dry before grinding and add 120-150g Olive oil instead of the amount used in this recipe.
Both of this will ensure a longer shelf life.
