INGREDIENTS
- 2 bunches basil leaves
- 100 g finely grated fresh parmesan
- 200–300 ml cold pressed olive oil
- 2 cl SANGRITA CLASSICO
- 50 g roasted pine nuts
- Salt and pepper from the grinder
PREPARATION
Pluck the basil leaves and place in a large container with the other ingredients.
Finely puree all ingredients with a hand blender.
Then season with salt and pepper.