1 bunch of basil
8 oz parmesan cheese
Juice of 1 lemon
1 whole garlic clove
About ½ cup olive oil
1 cup heavy cream


  1. If the parmesan cheese is in chunks, pulse it in the food processor until it’s ground up. If it’s already grated, add it to the bowl of the processor.
  2. Wash, de-stem, and dry basil. Add this to the bowl of the processor along with lemon juice, garlic clove, and olive oil.
  3. Process until it makes a uniform green paste. If it’s getting stuck, add a little more oil.
  4. Stop the processor and add 1 cup cream.
  5. Pulse two or three times until the cream is mostly mixed in. Be careful not to make butter!
  6. You can use a spatula to stir it a few times before you serve it. Add salt or pepper if you think it needs it, but I usually don’t.