Prep the basil: Remove basil leaves from the stems. Rinse only if needed, then dry very well so the pesto doesn’t turn watery.
Toast the pine nuts: Toast pine nuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often. Let them cool before blending.
Pulse the base: Add pine nuts, garlic, salt, and pepper to a food processor. Pulse until finely chopped.
Add the basil: Add basil leaves and pulse in short bursts, scraping down the bowl as needed. Don’t over-blend.
Drizzle in olive oil: With the food processor running, slowly add olive oil until the pesto looks glossy and spoonable.
Finish and adjust: Add Parmesan and lemon juice. Pulse briefly, then taste and adjust with more salt, lemon, olive oil, basil, or cheese if needed.
