In a food processor add the Pine Nuts (1/2 cup) and Garlic (2 cloves). Blend until roughly chopped.
De-stem and roughly chop the Scotch Bonnet Peppers (10). Add them into the food processor.
Season with Sea Salt (1/4 tsp) and add the Fresh Cilantro (1/2 cup), Olive Oil (3/4 cup) and Lemon (1/2). Blend until creamy.
If needed add more olive oil. Add in the Parmesan Cheese (1/2 cup) and blend once more until thick and runny.
Nutrition Per Serving
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