Fresh basil leaves and toasted pine nuts form the heart of this vibrant, herby paste, brightened with a squeeze of lemon juice and a hit of garlic-infused olive oil. The food processor does the heavy lifting, breaking the nuts down first before the basil and seasonings join in for that classic fine, uniform texture. A slow, steady stream of oil poured in while the machine runs is what pulls everything together into a glossy, spoon-clinging spread. Pack it into a jar with a thin layer of oil on top and you've got a fridge staple ready for pasta, roasted vegetables, or a swirl into soup. It's a great one to keep in your dairy free rotation, since the bold basil and garlic flavor carries the whole thing without missing a beat.
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Add the pine nuts to the food processor and pulse 5–6 times until coarsely broken down but not yet a paste.
Add the basil leaves, Parmesan, lemon juice, salt, and black pepper. Pulse another 8–10 times until the mixture is finely chopped and uniform.
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