Heat 1 tablespoon of olive oil in a small non-stick pan. Reduce heat to low, add the Knorr Vegetable Stock Pot and stir well until stock pot is melted. Remove from heat, add lemon juice, stir well and leave to cool for 10-15 minutes. Set aside.
Finely chop the garlic, pine nuts and basil leaves. Combine in small bowl with the Parmesan cheese, add cooled olive oil and stock pot mixture, stir well. Add remaining olive oil, stir again and leave to chill in fridge for at least 30 minutes before serving.
Please note: this recipe requires 30mins chill time.