4
1 cup lightly packed fresh basil leaves
1 lemon
1/2 cup pine nuts, preferably toasted
2 large garlic cloves, crushed
1/2 tsp salt
pinch of freshly ground black pepper
1/2 cup olive oil
Wash basil leaves carefully in cold water to remove any sand that may be clinging to leaves. Drain and pat dry with paper towels or a clean old tea towel, as basil may stain. Squeeze juice from lemon.
Place basil, 1 tablespoon lemon juice, pine nuts, garlic, salt and pepper in a blender or food processor. Whirl, using an on-and-off motion, until fairly smooth, scraping down sides of bowl frequently. While machine is running, gradually add olive oil drop by drop at first, then in a thin steady stream, until all oil is added. Taste and swirl in more lemon juice, 1 tablespoon at a time, if needed.
Calories 88, Protein 1.3g, Carbohydrates 1.2g, Fat 9.3g.