Ingredients:

  • 2 cups (48g) packed fresh basil leaves
  • 3 cloves (9g) garlic
  • 2 tbsp (30ml) fresh lemon juice
  • 1/3 cup (45g) pine nuts
  • 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

Instructions:

  1. Place the pine nuts in a small skillet over medium heat. Stir constantly for 2-3 minutes until they smell nutty and turn a light golden brown. Immediately remove them from the pan to stop the cooking process.
  2. Add the toasted pine nuts, garlic, and lemon juice to the food processor. Pulse 5-7 times until the mixture is coarsely chopped.
  3. Add the packed basil leaves and salt. Pulse in short bursts—about 1 second each—until the basil is finely minced.
  4. While the processor is running on low, slowly drizzle in the olive oil in a steady stream. Once the oil is fully integrated and the sauce looks glossy, stir in the grated Parmesan cheese by hand or pulse once more just to combine.