Start by washing your basil leaves thoroughly. I’m talking about giving each leaf a gentle rinse to remove any dirt. After washing, dry them gently with a towel.

Take your pine nuts and toss them in a dry skillet over medium heat for about 3-4 minutes or until they are lightly golden. Keep an eye on them. They can go from perfectly toasted to burnt in an instant! If you find yourself distracted, set a timer. Trust me; it’s worth it.

In a food processor, add the basil leaves, toasted pine nuts, minced garlic, and salt. Pulse these together for about 10 seconds. You want everything chopped but not pureed. Scrape down the sides to include all the goodness.

With the processor running, slowly drizzle in the olive oil. You’ll notice the mixture starting to come together. Pause, scrape down the sides again, and continue running the processor until you achieve a smooth consistency.

Now, add the grated Parmesan and lemon juice. Pulse a few more times until mixed well. Taste along the way! If you need more salt or lemon, this is the moment to adjust.

Finish off your pesto by adding freshly ground black pepper and chopped parsley. Blend lightly. And there you have it! A batch of vibrant, homemade pesto that’s ready to rock your meals.