- 4 cups loosely packed basil
- Zest of one lemon
- 1 clove garlic, crushed
- ⅓ cup grated Parmigiano-Reggiano
- ¼ cup pine nuts, toasted
- ⅓ cup extra-virgin olive oil, preferably Ligurian
- Kosher salt, to taste
In a food processor or blender, add the basil, lemon zest, garlic, cheese, and pine nuts. Pulse until the mixture is roughly chopped, about 3 to 5 seconds. With the motor running, add the olive oil in a slow and steady stream until the mixture becomes smooth. Season with salt.