The Preparation
Toast pine nuts in a dry skillet over medium heat until lightly golden. Let cool.
Combine basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
Add Parmesan cheese. Pulse again to combine.
With the processor running, slowly drizzle in olive oil until the pesto reaches desired consistency.
Add lemon juice if using. Season with salt and pepper.
Use immediately or store in the refrigerator with a thin layer of olive oil on top to prevent browning.
