1 C bunya nuts
4 cloves garlic
1 C olive oil
1/2 C grated Paremesan (optional)
Salt and pepper
Lime juice, to taste
Boil nuts in salted water until the shells split. Carefully remove the skins with a sharp knife.Chop roughly
Roughly chop basil. Peel and roughly chop garlic.
Put all ingredients and pulse until the desired consistency is achieved.
Refrigerate for 2 hours.
Recipe supplied by Pete Bufo
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