Pesto dipping oil

Heat a small frying pan over medium heat. Add the pine nuts and toast until golden, stirring occasionally. Set aside 

Heat the olive oil gently over a low heat, then add the crushed garlic. Infuse for 5 minutes without allowing the garlic to brown. Remove from the heat and let cool

Blitz the basil, toasted pine nuts, lemon zest and parmesan in a food processor until finely chopped

Stir the basil mixture into the cooled olive oil. Add lemon juice and adjust the seasoning with salt and pepper