Fresh Basil Pesto with Pine Nuts
By Becca Mills · forkinthekitchen.com
Makes 8 servings (2 TBSP each)
A bright, herbaceous sauce of basil, garlic, pine nuts and cheese emulsified with olive oil.
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| 60 g pine nuts (optional: toasted) | Toast pine nuts 3–4 min (optional) | Pulse basil, pine nuts, garlic, salt & cheese | Drizzle in oil while blending, scrape sides |
| 60 g tightly packed fresh basil leaves | |||
| 3 garlic cloves | |||
| ½ teaspoon fine sea salt (or to taste) | |||
| 50 g freshly shredded parmesan cheese | |||
| 120 ml extra virgin olive oil |
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