4 cups (1 litre) packed fresh basil

1/4 cup (60 ml) pine nuts, toasted

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

1 clove garlic, finely chopped

2 tablespoons (30 ml) lemon juice

1/4 cup (60 ml) olive oil, approximately

Salt and pepper

In a food processor, finely chop the basil, pine nuts, cheese and garlic with the lemon juice. Add the oil in a thin stream until the mixture is creamy but still slightly grainy. Season with salt and pepper. Set aside.

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