Ingredients:

  • 1 cup (150g) sun-dried tomatoes (packed in oil, drained slightly)
  • 1/3 cup (45g) pine nuts
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 cups (30g) fresh basil leaves, packed
  • 2 cloves (6g) garlic, peeled
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Place the pine nuts in a small skillet over medium heat. Shake the pan frequently for 3–5 minutes until the nuts are golden brown and smell fragrant. Immediately remove them from the heat to prevent burning.
  2. Add the drained sun-dried tomatoes, toasted pine nuts, garlic, and salt to the food processor. Pulse 5–7 times until the mixture is broken down into coarse, pebble-sized bits.
  3. Add the fresh basil and Parmesan cheese. While the processor is running on low, slowly drizzle in the olive oil and lemon juice in a steady stream. Process until the pesto reaches a smooth, velvety consistency and a deep ruby-red hue.