The amounts don't really have to be crucial - if it looks right and tastes good - then that's ok.
Good handful of basil leaves (not stalks)
Olive oil (preferably) - but Sunflower or other good oil is fine.
finely grated parmesan or pecorino cheese
clove of garlic - crushed
Small handful of pine kernels
Mix all these ingredients together (I use my food processor) until you have a softish paste - the consistency you like - - taste.
I find the consistency will depend on whether you are going to use it with pasta or on tomatoes.
Add more of any of the ingredients to suit your taste.
Will keep pretty well in the fridge in a lidded jar.
25-30 gms. fresh basil leaves and stalks
90g caster sugar
3 medium egg yolks
300ml full cream milk
284 ml. double cream
Chill a largeish bowl in the fridge*
1. Place the basil and sugar into a food processor and whiz until the basil is very finely chopped and the sugar has turned bright green.
2. Whisk the yolks with the basil sugar - until thick and creamy
3. Warm the milk then whisk into the egg mix. Strain back into your pan and cook over a low heat - stirring constantly - until the 'custard' is thick enough to coat the back of your wooden spoon.
DO NOT LET THIS BOIL.
Leave to cool in a chilled bowl*
4. When the custard is cold, whip the cream and fold in.
(A) either pour into your ice cream maker and follow maker's instructions - or
(B) Freeze the mixture in a shallow tub until half frozen, remove from the freezer and stir it very well. Return it to the freezer until solid.
When ready to serve, remove about 10 -15 mins. beforehand.
The colour should be a lovely pale green - decorate with raspberries if you fancy.