Ingredients:

  • 2 cups (50g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts
  • 2 cloves (6g) garlic, peeled
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 tsp (1.5g) kosher salt
  • 1/8 tsp (0.5g) freshly cracked black pepper

Instructions:

  1. Place the pine nuts in a small skillet over medium heat. Stir constantly for 1-2 minutes until they smell nutty and turn a pale golden brown, then remove immediately from heat.
  2. Add the toasted nuts, garlic, and lemon juice to the food processor. Pulse 5-7 times until coarsely chopped. Add the fresh basil leaves and pulse again until finely minced.
  3. While the processor is running on low speed, slowly drizzle in the extra-virgin olive oil in a steady stream until the mixture is smooth and velvety.
  4. Transfer the mixture to a bowl or use the pulse setting to briefly combine the grated Parmesan cheese, salt, and pepper, ensuring the cheese is not over-processed.