½ cupextra virgin olive oillemon infused is preferred
2tablespoonlemon juice
1teaspoonlemon zestoptional
1garlic cloveminced
1teaspoonsea saltcoarse salt or kosher
Instructions
Toast pine nuts in a 350 degree oven until golden brown (about 5 minutes).
Pulse toasted pine nuts, garlic, and parmesan cheese in food processor until a course mixture forms.
Mound basil leaves on top of pine nut mixture.
Squeeze lemon over basil.
With food processor running, drizzle olive oil into mixture. The pesto paste should be formed by the time the oil has been fully incorporated.
Add salt to taste and pulse just once or twice more to mix in.
Store in an airtight container with a thin layer of olive oil over the top.
Notes
Pour a little olive oil or lemon juice over the top of the pesto to keep it green.Lemon basil pesto also freezes well. Portion into ice cube trays and freeze. Then, pop the frozen pesto cubes out of the ice tray and place in a plastic bag.Pine nuts can also be toasted in a dry sauté pan.