2 cups fresh basil
1/4 cup pine nuts
2-3 garlic cloves, minced
2 Tbsp Parmigiano Regiano
1/2 cup extra virgin olive oil
salt and pepper, to taste (roughly 1/4 tsp)
lemon juice, dash
Toast the pine nuts over Medium-Low heat until lightly browned.
Combine basil, pine nuts, garlic, lemon juice, salt& pepper, and Parmigiano in a blender. Slowly add in the evoo while blending to smoothly emulsify.