Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor
, process the pine nuts
and the garlic until minced. Add the basil, Parmesan cheese
and lemon juice
and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.
Yield: 3/4 cup