A couple of stems fresh basil or sage
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper
The above is therefore vegan. You can also add a bit of whatever cheese you like if you are so inclined.
- Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it.
- Add more olive oil or water if it feels too dry and salt & pepper according to taste.
- Serve with pasta, in a salad, on a sandwich or in a wrap, as a dip or in tiny pastry cups with sun dried tomatoes, a bit cheese and perhaps a cooked shrimp (& then warm in microwave for 2 minutes) for an appetizer.