Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts, toasted lightly
  • 2 cloves garlic, peeled
  • 1/2 cup (50g) freshly grated Parmesan cheese, plus extra for serving
  • 1/2 cup (120ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking frequently, until lightly golden and fragrant. Watch them like a hawk – they burn easily! Let cool slightly.
  2. Add the basil leaves, garlic, and toasted pine nuts to the bowl of a food processor. Pulse until finely chopped.
  3. Add the Parmesan cheese to the food processor. Pulse again to combine.
  4. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Stop and scrape down the sides of the bowl as needed.
  5. Season with salt and freshly ground black pepper to taste. Give it a good blitz to mix.
  6. Taste the pesto and adjust the seasoning as needed. You might want more Parmesan, garlic, or a pinch of salt.
  7. Transfer the pesto to an airtight container. To prevent oxidation (browning), drizzle a thin layer of olive oil over the top. Store in the refrigerator for up to 5 days or freeze for longer storage.