INGREDIENTS                             (This serving is enough sauce to cover 500 grams of pasta)

1 cup of fresh basil

¼ cup of chopped walnuts (original recipe is with pine nuts but I prefer walnuts)

1 garlic clove (roasted, is best)

½ cup of Extra Virgin Olive Oil

2 ounce chunk of parmiggiano reggiano cheese

1 teaspoon sea salt

Black pepper to taste


Place all ingredients in a blender and mix until very smooth, if mixture is too thick, keep adding a bit more olive oil.


TIP:        If using the sauce for a pasta dish, heat it up in the frying pan first.

If saving it for future use, place in a sealed tupperware container and freeze it until needed.