Gather your ingredients: fresh basil, garlic cloves, olive oil, grated Parmesan cheese, pine nuts, lemon juice, salt, and pepper. Wash and dry the basil leaves thoroughly.

In a food processor, add basil leaves, garlic cloves, and pine nuts. Pour in half the olive oil, followed by parmesan cheese and lemon juice. Add a pinch of salt and pepper.

Pulse the mixture a few times, then blend continuously on high for about 30 seconds. Scrape down the sides to ensure everything is mixed well.

With the food processor running, slowly drizzle in the remaining olive oil to reach your desired consistency. Adjust with more olive oil or water if necessary.

Taste your pesto! Adjust seasoning with more salt, pepper, or lemon juice if needed.

Transfer to a mason jar or airtight container. Drizzle olive oil on top and seal. Store in the refrigerator for up to three days, or freeze for future use.