Pesto

Ingredients:

• 2 cups (80g) fresh basil leaves, packed
• 1/2 cup (50g) pine nuts
• 3/4 cup (75g) grated Parmesan cheese
• 3 cloves garlic, peeled
• 1/2 cup (120ml) extra virgin olive oil
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) freshly ground black pepper
• 1 tablespoon (15ml) fresh lemon juice

Instructions:

1. Rinse the basil leaves under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towels.
2. In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and let them cool slightly.
3. Add the basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves to a food processor.
4. Pulse the mixture a few times until it is coarsely ground.
5. With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes smooth and emulsified.
6. Add the salt, black pepper, and lemon juice. Pulse a few more times to combine.
7. Taste the pesto and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
8. Transfer the pesto to a jar or airtight container.

Notes:

Pesto can be stored in the refrigerator for up to a week. To prevent the pesto from browning, pour a thin layer of olive oil over the surface before sealing the container. For a nuttier flavor, you can substitute walnuts for pine nuts. Pesto is perfect for tossing with pasta, spreading on sandwiches, or using as a dip.