Ingredients:

  • 2 cups (50g) fresh basil leaves, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (45g) pine nuts
  • 2 cloves (6g) garlic, peeled and smashed
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.1g) cracked black pepper

Instructions:

  1. Place the toasted nuts and smashed garlic cloves into the food processor. Pulse several times until the mixture is coarsely chopped.
  2. Add the dried basil leaves and lemon juice. Pulse in short bursts—roughly 5 to 8 times—until the leaves are finely chopped.
  3. While the processor is running on low, slowly drizzle in the extra-virgin olive oil in a steady stream until the sauce is velvety and cohesive.
  4. Stop the motor and stir in the grated Parmesan, salt, and pepper by hand or with one final quick pulse.