Ingredients

• 2 cups fresh basil leaves, packed

• ¼ cup toasted pine nuts (or walnuts)

• 2 garlic cloves

• ½ cup grated Parmesan

• ½ cup olive oil

• Juice of ½ lemon

• Salt + freshly cracked black pepper, to taste

Instructions
1. Toast the nuts
In a dry skillet over medium heat, toast the nuts for 2–3 minutes until golden and fragrant. Let cool.

2. Blend
In a food processor or blender, combine basil, nuts, garlic, Parmesan, and lemon juice. Pulse until chopped. With the motor running, slowly drizzle in olive oil until smooth. Season with salt and pepper.

3. Adjust + store
Add more oil or a splash of water if needed for a looser texture. Store in an airtight container in the fridge for up to 1 week, or freeze in cubes for longer storage.

How to Use It

• Tossed with pasta or gnocchi

• Spread on toast or sandwiches

• Drizzled over roasted veggies or grilled meats

• Swirled into soups or eggs

• Mixed into dressings or dips