A fresh, small batch pesto recipe with purple basil, fresh garlic, toasted pine nuts, grated parmesan cheese, fresh lemon juice, and extra virgin olive oil. Makes about 1/3 cup.
Spread pine nuts in a single layer in a dry skillet. Cook the nuts over medium heat for 7-8 minutes, tossing regularly, until dark, golden brown and very fragrant. Set aside to cool**
In a mini food processor, combine basil leaves, toasted pine nuts, and smashed garlic clove. Pulse on "high" until all ingredients are minced.
Slowly drizzle in olive oil, pulsing frequently, until totally combined.
Add finely grated parmesan, salt, and lemon juice. Pulse until the cheese is just combined.
Serve immediately, or refrigerate in an airtight container for 2-3 days. Alternatively, freeze pesto for up to 6 months.***
Notes
*I use a microplane to grate my parmesan, which gave me about 1/3 of a cup for this recipe. For any other version of finely grated parmesan, I recommend 1/4 cup.**Alternatively, bake pine nuts on a small, rimmed baking sheet at 350 for 10-12 minutes, tossing regularly, until dark golden brown and very fragrant.***Use a small glass jar for freeing pesto.