- (Optional) Toast the pine nuts for extra flavour: In a medium skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant (about 3 to 5 minutes). Pour them into a bowl to cool for a few minutes.
- To make the pesto, combine the basil, cooled pine nuts, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
- Taste, and adjust if necessary.