Toasted Pine Nut Pesto with Basil and Parmesan

Ingredients

• 1/2 oz (15 g) pine nuts
• 1/2 oz (15 g) parmesan, grated
• 1 (3 g) garlic clove
• 1 1/2 oz (40 g) fresh basil
• 1 oz (30 g) arugula
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tsp (2 g) lemon zest

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Method

1. Toast pine nuts in a dry pan for 2 minutes, shaking often, until golden and buttery-smelling. Tip out immediately to stop cooking.
2. In a small food processor, blitz pine nuts, garlic clove and grated parmesan to dry rubble before adding leaves.
3. Add fresh basil and arugula; pulse in short bursts. With the motor running, pour extra-virgin olive oil down the spout. The pesto will look darker and coarser than jarred pesto.
4. Squeeze in lemon juice and grate lemon zest over. Smooth a final film of oil across the surface, then close the lid. The film keeps air out for three days in the cold.