In a small, ungreased skillet, heat over medium heat and add the pine nuts. Stir them frequently for about 3-5 minutes until they turn a light golden brown and release a delightful, nutty aroma.

In a blender or food processor, combine the fresh basil leaves, grated Parmesan cheese, freshly squeezed lemon juice, garlic, half a teaspoon of salt, and the toasted pine nuts. Pour in a quarter cup of olive oil and pulse until the ingredients start to break down.

Continue blending until the mixture becomes smooth. Adjust by adding more olive oil if you prefer a creamier texture.

Taste your pesto and adjust the seasoning if necessary by adding more salt or lemon juice.

Serve immediately over warm pasta, grilled chicken, or as a spread on sandwiches. Store any leftovers in a mason jar with a thin layer of olive oil on top.