1-2 cloves garlic, chopped
1 cup fresh basil leaves, chopped
1 handful peanuts (the best are pine nuts)
90 g grated Parmesan
extra virgin olive oil
freshly ground black pepper
If you are using peanuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.
1-2 cloves the garlic with a little pinch of salt and the basil leaves in a pestle and mortar. Add the peanuts to the mixture and mortar again. Next add half the Parmesan. Stir and add olive oil. You need just enough to bind the sauce and get it to an oozy consistency. Season to taste, then add the remaining cheese. Pour in more oil and taste again. Keep adding a bit more oil until you are happy with the taste and consistency.
Serve with pasta, or spread over toasted baguette slices.
You can use it anytime you want to add the fresh taste of summer to your meals.