Ingredients:

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

Instructions:

  1. Place the toasted pine nuts and garlic cloves into the food processor. Pulse several times until the mixture resembles coarse sand.
  2. Add the packed basil leaves and lemon juice. Pulse in short bursts—about 1 second each—until the basil is finely chopped.
  3. While the processor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream to create a stable emulsion.
  4. Add the grated Parmesan cheese, salt, and pepper. Pulse 2–3 times just until combined.