Ingredients:

  • 2 cups (60g) fresh Holy Basil leaves, packed
  • 3 cloves (9g) garlic, peeled and roughly chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (40g) raw walnuts
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Place the Holy Basil, chopped garlic, and walnuts into the food processor. Pulse in short, 2-second bursts until the mixture looks like coarse, green sand.
  2. While the processor is running on a low setting, slowly drizzle in the extra virgin olive oil in a thin, steady stream until the oil is fully incorporated and the sauce is a glossy, cohesive emulsion.
  3. Add the grated Parmesan, lemon juice, salt, and black pepper. Pulse 3-4 times just to combine, avoiding over-processing to maintain a slightly textured consistency.