Ingredients:

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

Instructions:

  1. Place the pine nuts in a small skillet over medium-low heat. Stir frequently for 2–3 minutes until they smell nutty and turn a pale golden brown; remove immediately from the pan.
  2. Add the toasted pine nuts, garlic cloves, lemon juice, salt, and pepper to the food processor. Pulse 5–7 times until the garlic is minced and the nuts are coarsely chopped.
  3. Add the fresh basil leaves to the processor. Pulse in short bursts (10–12 times) until the basil is finely chopped but retains visible texture.
  4. While the processor is running on low or continuing to pulse, slowly drizzle in the extra-virgin olive oil in a steady stream until integrated and glossy.
  5. Add the grated Parmesan cheese. Pulse 2–3 more times just until combined, using a spatula to scrape down the sides for even distribution.