Instructions: Wash and dry the basil and remove the stems.

Place it in a blender with the garlic, olive oil, pine nuts, butter and cheese. Puree until smooth.

You can add a small amount of green food colouring to improve the colour if you want.

Spoon into a jar and cover top with melted butter.

Will keep for 1-2 weeks in the refrigerator.

Use to flavour pasta dishes and anything that requires garlic.

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