½ cup pine nuts
- 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.