Ingredients:

  • 2 cups (55g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts, toasted
  • 2 cloves garlic, roughly chopped
  • 1/2 cup (57g) grated Parmesan cheese (Parmigiano Reggiano ideally), plus more for serving
  • 1/4 cup (60ml) extra virgin olive oil, plus more as needed
  • 1-2 tablespoons (15-30ml) fresh lemon juice, to taste
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Toast the pine nuts (optional, but recommended for better flavor!). Wash and thoroughly dry the basil leaves. Roughly chop the garlic.
  2. Place the basil leaves, toasted pine nuts, and chopped garlic in the food processor bowl.
  3. Pulse until finely chopped.
  4. Add the Parmesan cheese and slowly drizzle in the olive oil while the food processor is running.
  5. Process until a smooth, slightly chunky paste forms. Stop occasionally to scrape down the sides of the bowl with a spatula.
  6. Stir in the lemon juice. Season with salt and pepper to taste. Add more olive oil if a smoother consistency is desired.
  7. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. For longer storage, see Tips & Tricks below.