Ingredients:

  • 2 cups (packed) fresh basil leaves, stems removed
  • 1/2 cup (65g) grated Parmesan cheese
  • 1/2 cup (75g) pine nuts (toasted for best flavor)
  • 2-3 cloves garlic, minced
  • 1/2 cup (120ml) extra virgin olive oil
  • Salt and black pepper, to taste
  • Juice of 1/2 lemon (optional, for brightness)

Instructions:

  1. Gather all ingredients and measure them out.
  2. In a small pan over medium heat, toast pine nuts until golden, about 3-5 minutes. Stir frequently to prevent burning. Allow to cool.
  3. In the food processor, combine basil, toasted pine nuts, garlic, and Parmesan cheese.
  4. Pulse until the mixture is finely chopped.
  5. With the processor running, slowly add olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.
  6. Taste and season with salt, black pepper, and lemon juice (if using) to enhance flavor.
  7. Transfer pesto to a glass container. Drizzle a thin layer of olive oil on top to prevent oxidation, and seal.