3 cups (750 ml) lightly packed fresh basil

1/2 cup (125 ml) pine nuts, toasted

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

1 tablespoon (15 ml) lemon juice

2 cloves garlic, peeled

1 1/2 cups (375 ml) olive oil, approximately

Salt

In a food processor, finely chop the basil, pine nuts, Parmesan cheese, lemon juice, and garlic. Pour the oil in a stream and pulse until the mixture is creamy but still slightly grainy. Season with salt. Store in the refrigerator for up to two weeks or freeze.

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