Basil & Espelette Pepper Cream Recipe

Serves 4:

• 30g basil
• 30g pine nuts
• 20cl olive oil
• 50g parmesan
• Zest of half a lemon
• Juice of half a lemon
• 1 Espelette pepper seasoning pencil

1. Blend the basil, pine nuts, olive oil, and parmesan using a blender
2. Add the zest and juice of half a lemon to the mixture
3. Blend until you reach a creamy pesto consistency
4. Serve topped with shavings from an Espelette pepper or hot chili pepper pencil