Place chopped basil in a food processor with salt, pepper, garlic, lemon juice, and about 1/4 cup of olive oil (to start) and pulse until very finely chopped and the herbs are completely incorporated together.

Lightly toast pine nuts for a few minutes in a pan with 1 tbs. of olive oil over low heat, just until they start to turn golden brown. Stir often to make sure they don’t stick!

Add pine nuts to the food processor as well, pulsing to combine and break them down until they are about the same size as the rest of the ingredients. If you like your pesto a little chunkier, pulse a few times less (about 2-7 times).

Add in the remaining oil and cheese, and pulse until just combined. If you are going to reserve the pesto for another time, store in an airtight container with olive oil covering the level of the pesto, you can freeze it too!