Ingredients
- 1/2 cup toasted pine nuts
- 2 tbsp fresh lemon juice, plus the zest
- 1-2 garlic cloves
- 1/4 tsp salt and pepper
- 2 cups basil leaves
- 1/4 cup or more olive oil
- 1/4 cup Parmesan chees
Directions
- Zest the lemons and squeeze the juices out. Shred your Parmesan cheese
- In a food processor, combine the pine nuts, lemon juice and zest, garlic cloves, salt and pepper until smooth.
- Add in your basil and Parmesan cheese and pulse until smooth and combined.
- While the processor is running, drizzle in the olive oil until smooth. If you want a smoother mixture, keep adding olive oil until your desired consistency.
- Store in a sealed container. It will keep in the fridge for about 2-3 weeks.
Thanks to Love and Lemons