½ cup pine nuts (toasted) plus a bit more for garnish
¾ cupextra-virgin olive oil
1 tsp fresh lemon juice
2 cups basil leaves
1 cup Parmesan cheese (finely grated, 3 ounces/85 grams)
½ teaspoonkosher salt (more to taste)
Place everything but the oil in blender and emulsify. Add oil gradually. Truthfully, sometimes I just add everything at once.
It's the lemon juice that gives it the brightness without the garlic.