Method
- Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
- Wash basil leaves thoroughly and pat them dry.
- Add toasted pine nuts and garlic to a food processor and pulse until coarsely chopped.
- Add basil leaves and Parmesan cheese, then pulse until finely chopped but not pureed.
- With the processor running, slowly drizzle in the olive oil until desired consistency is reached.
- Add salt, pepper, and lemon juice, then pulse to combine and adjust seasonings to taste.
- Transfer to a clean jar or container, smoothing the top and adding a thin layer of olive oil to prevent oxidation.
Notes
Use fresh ingredients for the best flavor. Store in an airtight container with olive oil on top to maintain color and freshness. Freeze in ice cube trays for easy portioning.