Method

Wash and dry basil: Thoroughly wash and dry the basil leaves.

Blend ingredients: In a food processor, combine the basil leaves, shredded Parmesan cheese, pine nuts, garlic cloves, lemon juice, extra virgin olive oil, salt, and black pepper.

Process to smooth: Process the mixture until it reaches a smooth consistency.

Adjust seasoning: Taste and adjust seasoning with additional salt if necessary.

Refrigerating: Store in an airtight container in the fridge for up to 1 week.

Freezing: Portion the pesto into ice cube trays. Once frozen, transfer cubes to a freezer bag and freeze for up to 3 months.