Yield: 1 Cup

Ingredients

• 1/3 cup pine nuts
• 1/2 cup Parmesan cheese, grated, freshly grated Parmigiano Reggiano is best
• 3 cloves fresh local garlic, minced
• 1 tbsp fresh lemon juice
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/4 tsp sea salt or to desired taste
• 1/8 tsp fresh ground pepper

Directions

1. Place pine nuts in a dry skillet and gently heat until lightly toasted on each side, let it cool.
2. Add pine nuts, parmesan cheese, lemon juice and garlic to a food processor and pulse. Scrape down the sides with a spatula, add basil and pulse a few times more.
3. While the processor is running slowly add olive oil in a steady stream until it begins to emulsify.
4. Halfway through adding the oil, stop and scrape down the sides, mix some more and then add salt and pepper.
5. Serve tossed in pasta, on homemade pizza, roasted new potatoes or garlic bread.