
Basil cream from OCNI | Seasoning to cut Espelette pepper or hot peppers
For 4 people:
- 30g of basil
- 30g pine nuts
- 20cl d'huile d'olive
- 50g of parmesan
- The zest of half a lemon
- The juice of half a lemon
- 30g of basil
- 30g pine nuts
- 20cl d'huile d'olive
- 50g of parmesan
- The zest of half a lemon
- The juice of half a lemon
- Mix with a mixer the basil, the pine nuts, the olive oil and the parmesan
- Add the zest of half a lemon and its juice to the preparation
- Blend until you get a creamy pesto
- Taste with shavings of Espelette pepper or hot peppers