Lemony Basil Pesto
(makes 1 1/2 cups pesto)
2 cups fresh basil leaves, packed
4 cloves fresh garlic
1/2 cup extra virgin olive oil
1/2 cup pine nuts
3/4 cup grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste
Wash basil leaves and thoroughly dry by patting with paper towels. Place basil leaves and garlic into a food processor and pulse until the basil and garlic is finely chopped then slowly add the oil until well combined.
Add in the pine nuts, Parmesan cheese, and lemon juice and process until the pesto is mostly pureed and well mixed.
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store in the refrigerator in a sealed reusable container for up to a week.