Ingredients:

  • 2 cups fresh basil leaves, packed (approximately 60g)
  • 1/4 cup pine nuts (35g)
  • 2 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/2 cup extra virgin olive oil (120ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat a small skillet over medium heat. Add the pine nuts and toast, stirring frequently, until lightly golden brown and fragrant (about 2 minutes). Be careful not to burn them! Remove from the skillet and let cool slightly.
  2. In a food processor, combine the toasted pine nuts, garlic cloves, and basil leaves. Pulse until finely chopped.
  3. Add the grated Parmesan cheese to the food processor. Pulse again to combine.
  4. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, emulsified consistency. Scrape down the sides of the bowl as needed.
  5. Season the pesto with salt and freshly ground black pepper to taste. Pulse briefly to incorporate.
  6. Transfer the pesto to an airtight container. Use immediately or store in the refrigerator for up to 5 days, or freeze for longer storage.