Ingredients:

  • 2 cups packed fresh basil leaves (approximately 60g)
  • 1/3 cup pine nuts (approximately 45g)
  • 2-3 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese (approximately 50g)
  • 1/2 cup extra virgin olive oil (approximately 120ml)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon lemon juice

Instructions:

  1. Wash and thoroughly dry the basil leaves. Removing excess moisture is key to a good pesto!
  2. Lightly toast the pine nuts in a dry pan over medium heat until lightly golden and fragrant. Watch them like a hawk; they burn easily! Let cool slightly.
  3. Place the basil leaves, pine nuts, garlic, and Parmesan cheese in the food processor or blender.
  4. Pulse until coarsely chopped.
  5. With the machine running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  6. Season with salt, pepper, and lemon juice (if using) to taste.
  7. Taste and adjust seasonings as needed. You might want a bit more cheese or garlic, depending on your preference.
  8. Transfer the pesto to an airtight container.