2 cloves garlic (more or less to taste)
1 teaspoon salt
2 cups tightly packed fresh basil leaves (no stems)
2 tablespoons toasted pine nuts (or nut of choice) Pine nuts are really creamy
1/2 cup olive oil
1/2 cup freshly grated parmesan (or cheese substitute)
2 tablespoons boiling water
Blend garlic, basil, pine nuts & olive oil in a blender or food processor. Blend until smooth. Add cheese, pulse briefly just to incorporate. Add boiling water and process for 1 to 2 seconds. Store in a mason jar in the fridge & will last for up to a few weeks.