Ingredients:

  • 2 cups (60g) fresh basil leaves, loosely packed
  • 1/4 cup (30g) pine nuts, toasted
  • 2 cloves garlic, peeled (about 6g)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 Tablespoons (30ml) lemon juice

Instructions:

  1. Heat a dry skillet over medium heat. Add pine nuts and toast, shaking the pan frequently, until lightly golden and fragrant (about 3-5 minutes). Remove from pan and let cool slightly.
  2. Place basil leaves, toasted pine nuts, garlic, and Parmesan cheese in the food processor or blender.
  3. Pulse several times to chop the ingredients coarsely.
  4. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Add lemon juice.
  5. Season with salt and freshly ground black pepper to taste.
  6. Transfer pesto to an airtight container. Drizzle a thin layer of olive oil on top to help prevent browning. Store in the refrigerator for up to 5 days or freeze for longer storage.