This goes well with pasta or chicken.
1/4 cup firmly packed basil leaves
1/2 clove garlic
1 tablespoon pinenuts
1 tablespoon finely grated parmesan cheese
1/2 tablespoon olive oil
100g creme friache
1. Process the basil, garlic, pine nuts, and cheese until smooth.
2. In a small bowl, gently stir the basil mixture into the creme friache.
1/4 cup firmly packed basil leaves
1/2 clove garlic
1 tablespoon pinenuts
1 tablespoon finely grated parmesan cheese
1/2 tablespoon olive oil
100g creme friache
1. Process the basil, garlic, pine nuts, and cheese until smooth.
2. In a small bowl, gently stir the basil mixture into the creme friache.
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