Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts, toasted lightly
  • 2 cloves garlic, peeled
  • 1/2 cup (50g) grated Parmesan cheese, good quality
  • 1/4 cup (60ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Lightly toast pine nuts in a dry skillet over medium heat until fragrant and lightly golden. Watch carefully, they burn easily! Allow to cool slightly.
  2. In a food processor, combine the basil, toasted pine nuts, garlic, and Parmesan cheese.
  3. Pulse until coarsely chopped.
  4. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, emulsified consistency. Scrape down the sides as needed.
  5. Season with salt and freshly ground black pepper to taste. Adjust ingredients as needed to achieve your desired flavor.