½ cup Roogenic Australian Extra Virgin Olive Oil infused with Lemon Myrtle & Pepperberry
1/2 cup fresh basil leaves
1 garlic clove, halved
2 limes, juiced
½ cup shredded parmesan
1 teaspoon salt
Heat up a small fry pan to medium heat and add the pine nuts. Stir pine nuts occasionally for 2 minutes or until slightly golden brown. Set aside for 10 minutes to cool.
Place the pine nuts, basil, garlic, lime juice, parmesan, salt and pepper in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil in a thin steady stream until the pesto is well combined.
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