Basil Pesto

Ingredients

• 60 g fresh basil leaves
• 30 g pine nuts
• 50 g Parmesan cheese
• 2 pieces garlic cloves
• 120 ml extra virgin olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp lemon juice

Steps

1. 1Lightly toast pine nuts in a dry pan over low heat for 2–3 minutes until golden. Allow to cool.
2. 2Pulse basil, garlic, pine nuts, and salt in a food processor until roughly chopped.
3. 3Add Parmesan and pulse again briefly.
4. 4With the motor running, slowly drizzle in the olive oil until smooth but still slightly textured.
5. 5Stir in lemon juice, season to taste, and transfer to a jar. Cover the surface with a thin layer of olive oil to preserve colour.