Use in small quantities only - don't smother food with sauces.
2 oz / 50 g pine nuts
2 oz / 50 g fresh marjoram, stalks included
1 clove garlic, peeled and crushed
2 oz / 50 g grated Parmesan cheese
1 tablespoon lime juice
8 tablespoons extra virgin olive oil
1 tablespoon sesame oil
salt to taste
- Blend everything except the oil in a bowl or blender, not too smooth. Add the oil slowly and blend until smooth. Do not blend for too long.
- Pour over cooked mixed vegetables.
- Tope with pine nuts and grated Parmesan and toast under the grill.
- Use pecan or walnuts instead of pine nuts.