Ingredients:

  • 2 cups (approximately 60g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts
  • 2-3 cloves garlic, minced
  • 1/2 cup (50g) grated Parmesan cheese (Parmigiano-Reggiano ideally), plus extra for serving
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste

Instructions:

  1. In a dry skillet over medium heat, toast the pine nuts until lightly golden brown and fragrant, stirring frequently. Watch them carefully as they burn easily! (About 3-5 minutes) Remove from heat and let cool slightly.
  2. Add basil leaves, toasted pine nuts, garlic, and Parmesan cheese to the food processor.
  3. Pulse the food processor a few times to coarsely chop the ingredients. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste.
  4. Add salt and pepper to taste. Pulse a few more times to combine. Adjust seasoning as needed.
  5. Use immediately, or store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays, then transfer to a freezer bag.