Blanche the basil leaves in boiling water for 15 seconds and refresh in iced water. Drain the basil and dry on a clean tea towel to absorb any excess water. Blend together the pine nuts, garlic and parmesan cheese in a food processor until a fine mix is achieved. Add the basil and continue to blend. Pour in the oil in a steady stream until it becomes a smooth puree. Season to taste with salt, freshly ground pepper and a squeeze of lemon. Pour the finished pesto into a sieve lined with a double-layer of muslin cloth set over a bowl to collect the oil. When the oil has drained, discard the pulp. Store the pesto oil in a sealed bottle and refrigerate until ready to use.
© 2005 Liam Tomlin. All rights reserved.