Ingredients:

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

Instructions:

  1. Place the pine nuts in a small skillet over medium-low heat. Stir constantly for 2–3 minutes until they are fragrant and golden brown, then immediately remove from heat.
  2. Add the toasted pine nuts, garlic, and salt to the food processor. Pulse several times until the mixture looks like a coarse, sandy paste.
  3. Add the fresh basil leaves and lemon juice. Pulse in short bursts 5 to 10 times until the leaves are finely chopped, maintaining a slight rustic texture.
  4. While the processor is running on low, slowly drizzle in the extra-virgin olive oil in a steady stream. Once emulsified, stir in the grated Parmesan cheese by hand or pulse once more to combine.