This classic, multi-use sauce can also be made with wild garlic or ramps when they are in season from March to June. Delish!
2 cups basil leaves, roughly chopped
4 tbs. grated Parmesan cheese
7 tbs. extra-virgin olive oil
squeeze of lemon juice
sea salt to taste
Put the basil and Parmesan in a small food processor and blitz to grind. With the motor running, gradually pour in the olive oil until you have a smooth sauce. Add the lemon juice and salt to taste.
Serve over cooked and drained pasta.
Cooking with Nigella 