Lemon Basil Pesto
  • 6tablespoons raw pine nuts
  • 1 large bunch of basil,stems removed
  • 4 cloves of fresh garlic(or less, to taste)
  • 4.4ounces grated Parmesan, Pecorino, Sardo, or Reggianito cheese(1.25 g)
  • 1/3cup extra virgin olive oil(more if needed)
  • Juice of 1/2 lemon
  • 1/2teaspoon lemon zest(optional, or more to taste)
  • Sea salt to taste
  • Freshly ground black pepper to taste
  1. Toast the nuts in a dry frying until they’re just beginning to turn golden, stirring or tossing constantly. Be very careful and watch them closely, as they can go from perfectly toasted to burnt in one quick second.
  2. In a food processor, combine the garlic, basil, nuts, cheese, olive oil, lemon and lemon zest with a pinch of salt and freshly ground pepper, and process until it reaches your desired consistency. You don’t want to pulverize it; leave some texture. If it’s too thick, add more olive oil, or even more lemon juice if you like it super lemony.
  3. If you are not serving it immediately, cover the mixture with plastic wrap so it will not oxidize.