Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (35g) pine nuts, lightly toasted
  • 2 cloves garlic, roughly chopped
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Instructions:

  1. Heat a small, dry skillet over medium heat. Add pine nuts and toast, shaking the pan frequently, until lightly golden brown and fragrant (about 3-5 minutes). Let cool slightly.
  2. Add basil leaves, toasted pine nuts, garlic, and Parmesan cheese to the bowl of a food processor.
  3. Pulse the ingredients several times until they are finely chopped.
  4. With the food processor running, slowly drizzle in the olive oil until the pesto forms a smooth paste. You might need to scrape down the sides of the bowl.
  5. Add salt and pepper to taste. Pulse again to combine. Adjust seasoning as needed.
  6. Use immediately or transfer to an airtight container.