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Categories:
fresh basil Parmesan nuts clove garlic extra-virgin olive oil freshly squeezed lemon juice kosher salt
Viewed: 68 - Published at: 4 years agoIngredients
- 1 bunch fresh basil (about 3 cups of leaves)
- 1/2 cup grated Parmesan
- 3 tablespoons toasted pine nuts
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Method
- Add the basil, Parmesan, pine nuts and garlic to a food processor.
- Pulse a few times to break up the garlic and nuts.
- Add 1/4 cup of the olive oil and pulse a few more times.
- Scrape down the sides as needed.
- With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms.
- Add salt and pepper to taste and pulse a few more times to combine.
- Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).
