4 cups Fresh Basil Leaves, rinsed and patted dry
1 cup Grated Parmesan Cheese
1/2 cup Pine Nuts, toasted
3 cloves Fresh Garlic, roughly chopped
1 Lemon, zest and juice
3/4 teaspoon Kosher Salt
1/4 teaspoon coarse Black Pepper
1 cup Extra Virgin Olive Oil
Recipe adapted (barely) from Liz at The Lemon Bowl
Toast the pine nuts in a dry pan for 5-6 minutes over medium heat until lightly golden in color and fragrant. Remove to cool.
In the bowl of your food processor add the basil, Parmesan, pine nuts, garlic, both the zest and juice from one lemon and the salt and pepper.
Secure your food processors lid and turn on while slowly drizzling in the cup of olive oil.
TO FREEZE: Spoon about 2 tablespoons of pesto into each ice cube slot. Cover and freeze for 2-3 hours or over night.
Pop the basil pesto cubes out and place into a freezer-safe re-sealable bag. Store frozen for up to three months.