Get prepped

Cup of Yum
1. Grate the parmesan, mince the garlic and zest the lemon.
2. Toast the pine nuts
3. Add pine nuts to a dry skillet, with no oil. Heat over medium, stirring often until golden brown and fragrant – about 3 minutes. Be careful not to burn!

Make the pesto

1. In a food processor, add the basil, pine nuts, garlic, lemon zest, salt and pepper.
2. Process until fine, but not slushy.
3. With the processor running, add the oil in a slow stream until the mixture is smooth and thick.
4. Add half the parmesan, and pulse VERY briefly.
5. Remove pesto from the food processor, and place in a bowl. Add remaining parmesan and fold through.
6. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container in the refrigerator for up to a week.