Basil Pesto

1 cup toasted pine nuts

4 tablespoons fresh organic lemon juice

2 organic garlic cloves

Salt

Freshly ground black pepper

4 cups organic basil leaves

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

In a blender, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

Add extra olive oil for a smoother consistency.