INGREDIENTS
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40g rocket
40g wild garlic leaf (if not available use rocket)
20g basil
80g pine nuts
110g grated hard cheese
6 garlic cloves
12 turns of milled pepper
3g sea salt
200g olive oil
Method
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Place everything into a mini blender for 20–30 seconds.
Place into a clean container and into the fridge, or freeze in ice cube trays for single portions.