Pesto

Directions

1. 1
   Add the basil, Parmesan, pine nuts and garlic to a food processor.
2. 2
   Pulse a few times to break up the garlic and nuts.
3. 3
   Add 1/4 cup of the olive oil and pulse a few more times.
4. 4
   Scrape down the sides as needed.
5. 5
   With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms.
6. 6
   Add salt and pepper to taste and pulse a few more times to combine.
7. 7
   Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).