Why this works.
Real basil from your garden is sweeter than store basil. Toasting the nuts, raw garlic, and good olive oil are non-negotiable. Everything else is flexible.
Toast the pine nuts. Don't skip it.
Steps.
- Toast the pine nuts in a dry pan on medium for 2–3 min, shaking. Stop when they smell nutty. Burned = bin.
- Pulse the basil, pine nuts, and garlic in a food processor until chopped.
- Drizzle olive oil in slowly while it runs. The sauce should be loose, not stiff.
- Add parmesan and salt. Pulse a few more times.
- Taste. Adjust salt. Add lemon juice for brightness.
- Use right away on pasta, or store with a thin layer of oil on top in the fridge for a week.
Vihaan's tips
- Walnuts are cheaper than pine nuts and almost as good.
- Freeze in ice cube trays for winter pasta.
- Add a handful of spinach if your basil supply is low.