2 cups packed fresh basil leaves, thoroughly washed, dried, and torn
2 medium cloves garlic, crushed
1 teaspoon fresh lemon juice
¼ cup grated Parmesan
½ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Heat the pine nuts in a small skillet over medium heat while stirring constantly until lightly toasted, about 6 minutes. Immediately transfer them to the bowl of a food processor to cool.
Add the basil to the food processor along with the garlic, lemon juice, and cheese. Pulse about 40 times until very finely chopped. Continue to pulse while slowly drizzling in the olive oil until all the olive oil is incorporated and the pesto is smooth but slightly chunky. Season to taste with salt and pepper. Use immediately or place a piece of plastic directly over the top of the pesto so that it doesn’t oxidize. Refrigerate in an airtight container for up to 3 days.