Toast the Nuts:

• In a small dry skillet, toast the pine nuts (or walnuts) over medium heat for 2–3 minutes, stirring constantly until golden. Let them cool.

2. Blend the Base:

• In a food processor, combine the basil, Parmesan, toasted nuts, garlic, lemon zest, and lemon juice. Pulse until coarsely blended.

3. Add the Oil:

• While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Adjust the amount of oil to achieve your desired consistency.

4. Season:

• Taste the pesto and add salt and pepper as needed. Give it one final pulse to blend everything together.

5. Serve or Store:

• Use immediately or transfer to an airtight container. For longer storage, pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to a week or freeze for later use.