Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/2 cup (50g) pine nuts, toasted
  • 2-4 cloves garlic, peeled
  • 1/2 cup (50g) grated Parmesan cheese, finely grated
  • 1/4 cup (25g) grated Pecorino Romano cheese, finely grated (optional)
  • 1/2 cup (120ml) extra virgin olive oil, good quality
  • Salt and freshly ground black pepper to taste
  • 1-2 tablespoons lemon juice, freshly squeezed (optional)

Instructions:

  1. Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant. Let cool slightly.
  2. Add the basil leaves, toasted pine nuts, garlic, Parmesan cheese, and Pecorino Romano (if using) to the food processor.
  3. Pulse the ingredients until finely chopped.
  4. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. Scrape down the sides of the bowl as needed.
  5. Season the pesto with salt and freshly ground black pepper to taste. Add lemon juice (if using) for extra brightness.
  6. Taste the pesto and adjust the seasoning as needed. You may want to add more cheese, garlic, or olive oil to achieve your desired flavour.