Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts, toasted lightly
  • 2 cloves garlic, roughly chopped
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) extra virgin olive oil
  • Pinch of sea salt
  • Freshly ground black pepper to taste
  • 1 cup (240ml) heavy cream
  • 1 tablespoon (15g) unsalted butter
  • Optional: A squeeze of lemon juice
  • Salt and pepper to taste

Instructions:

  1. Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in the food processor. Pulse until finely chopped.
  2. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Scrape down the sides as needed.
  3. In a small saucepan, melt the butter over low heat. Add the cream and gently heat, being careful not to boil.
  4. Remove the cream from the heat. Add the pesto and stir until well combined.
  5. Season with salt and pepper to taste. Add a squeeze of lemon juice, if desired.
  6. Toss with cooked pasta, spread on sandwiches, or dollop on grilled chicken. Garnish with extra Parmesan cheese.