🌿 Toast the Nuts
Lightly toast the pine nuts in a dry pan over medium heat until golden and fragrant, about 2–3 minutes. This deepens their flavor. Let cool.

🧄 Blend the Base
Add the basil, pine nuts, garlic, and Parmesan to a food processor. Pulse until coarsely chopped.

🫒 Stream the Oil
With the processor running, slowly drizzle in the olive oil until the pesto comes together into a smooth, vibrant green sauce.

🍃 Season & Store
Season with salt, pepper, and a squeeze of lemon to keep the color bright. Toss with hot pasta, spread on sandwiches, or store with a thin film of oil on top in the fridge for up to a week.