2 1/2 Cups fresh basil leaves
2 Tbsp. Parmesan cheese
3/4 Cup Olive & Thistle Terre Francescane Primi Frutti EVOO
1/2 Cup pine nuts
1 Tbsp. lemon juice
3-4 garlic cloves, minced
1/2 tsp. sea salt
1/8 tsp. ground black pepper
Place basil and pine nuts in food processor and pulse a few times. Add parmesan cheese, lemon juice and garlic and pulse until combined. With food processor on low setting, slowly add Terre Francescane Primi Frutti extra virgin olive oil until mixed well. add salt and pepper and pulse to incorporate.