Ingredients
Method
- Toast the the pine nuts by adding them to a small skillet and heating over medium-low heat. Cook for 4-6 minutes, stirring occasionally until golden brown and fragrant. Remove from heat and allow to cool.
- To the bowl of a medium sized food processor, add the toasted pine nuts, lemon juice, garlic cloves, sea salt and black pepper. Process by pulsing a few times until the pine nuts have started to break down.
- Open the food processor and add in the basil leaves. Pulse until the basil has combined with the pine nut mixture. Scrape down the sides of the food processor.
- Add about half of the olive oil and pulse until incorporated and drizzle the rest of the olive oil into the pesto while pulsing.
- Remove the lid, scrape the sides a final time, add in the Parmesan cheese and pulse once or twice to combine.
- Remove the pesto to a small container and use immediately, or cover and refrigerate until ready to use. Enjoy!