Ingredients:

  • 1 cup (150 g) sun-dried tomatoes, packed in oil (drained if needed)
  • 1/4 cup (30 g) toasted pine nuts
  • 1 cup (30 g) fresh basil leaves, packed
  • 2 cloves garlic, peeled
  • 1/2 cup (50 g) freshly grated Parmesan cheese (or Pecorino Romano)
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) fresh lemon juice
  • Salt, to taste (start with 1/4 teaspoon)
  • Freshly ground black pepper, to taste

Instructions:

  1. Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant and lightly golden. Optionally, lightly toast garlic cloves in the same pan for a milder, sweeter bite.
  2. Add sun-dried tomatoes, toasted pine nuts, basil, garlic, and Parmesan cheese to the food processor.
  3. Pulse ingredients a few times to break down, then slowly drizzle in olive oil while blending until smooth but still slightly textured.
  4. Add lemon juice, salt, and black pepper to taste. Blend briefly to combine.
  5. If the pesto is too thick, add a tablespoon or two of water or more olive oil to reach desired consistency.
  6. Taste and adjust seasoning for brightness or salt as needed.