Ingredients:

  • 1/2 cup (60g) Pine Nuts (Pignoli)
  • 2 cups (approx. 60g packed) Fresh Basil Leaves
  • 1/2 cup (50g) Parmesan Cheese (freshly grated)
  • 2 medium Garlic Cloves, peeled
  • 1 teaspoon Fresh Lemon Zest
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 1/2 teaspoon Sea Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Place the dry pine nuts in a small, dry skillet over medium-low heat. Stir or gently shake the nuts constantly for 3–5 minutes until golden brown and fragrant. Remove immediately from heat and transfer to a cool plate to stop cooking. Reserve 1 tablespoon for garnish; place the rest into the food processor bowl.
  2. Add the basil leaves, Parmesan cheese, garlic cloves, and lemon zest to the food processor bowl with the toasted pine nuts. Pulse 5–8 times until the mixture is coarsely chopped. Scrape down the sides of the bowl.
  3. With the food processor running on low, slowly drizzle the olive oil through the feed tube in a thin, steady stream until the pesto reaches your desired consistency.
  4. Stop the machine. Stir in the salt and pepper. Taste and adjust seasoning as needed. Serve immediately, or transfer to an airtight container, topping the surface with a thin layer of olive oil to prevent browning, and garnish with the reserved toasted nuts.