Ingredients

The following ingredients have 2 Servings
  • 2/3 cup (110 grams) Almonds or Walnuts
  • 4 cups (100 grams) Fresh Basil (loosely packed, leaves and tenderest stems)
  • 3-4 Cloves of Garlic (plump and large)
  • 1 Lemon (zest + juice)
  • 1/2 cup (75 grams) Parmesan* (small dice, if using grated parm 3/4 C (75g))
  • 1 cup (200 grams) Extra Virgin Olive Oil (+ up to 1/4 C (50g) more to taste)
  • 1/2 teaspoon Fine Sea Salt
  • A few Grinds of Fresh Black Pepper

Instruction

  • Preheat the oven to 350 Fahrenheit (176 Celsius) and toast nuts for 8-10 minutes. Keep an eye on them as they go from toasty to over toasted fast! Alternatively, toast the nuts on the stovetop in a dry pan on low for about 3-5 minutes, tossing frequently to avoid scorching. Set aside to cool.
  • In the work bowl of a food processor fitted with an S blade, add the basil, nuts, parm, garlic, lemon zest and juice, salt and a few generous grinds of black pepper. Process, just to get the ingredients moving then with the processor running, drizzle in the olive oil in a slow steady stream. Once all the olive oil is added stop the machine and scrape down the sides of the bowl. Process again until the ingredients are smoothish. Add up to 1/4 cup (50 grams) more olive oil depending on how thick or thin you prefer pesto.