Start by toasting the pine nuts. Pop them in a small skillet over medium-low heat and stir frequently for about 3–4 minutes, just until golden and fragrant. Keep a close eye on them—they can go from toasty to burnt in no time. Once they’re golden, take them off the heat and let them cool in a small bowl for about 5 minutes.

Next, add the cooled pine nuts, fresh basil, lemon juice, lemon zest, and garlic to your food processor. Pulse in short bursts—5 to 10 seconds at a time—until everything is nicely chopped.

With the food processor running on low, slowly drizzle in the olive oil to help it emulsify. Pause to scrape down the sides of the bowl to make sure everything gets incorporated.

Now add the grated parmesan, salt, and pepper. Pulse a few more times until it all comes together into a smooth, vibrant pesto. Taste and adjust if needed.

Serve it with chicken, steak, or fish… or stir it through pasta, dollop it on crostini, or use it to level up your sandwiches.