Grate the parmesan, mince the garlic and zest the lemon.
Toast the pine nuts
Add pine nuts to a dry skillet, with no oil. Heat over medium, stirring often until golden brown and fragrant – about 3 minutes. Be careful not to burn!
Make the pesto
In a food processor, add the basil, pine nuts, garlic, lemon zest, salt and pepper.
Process until fine, but not slushy.
With the processor running, add the oil in a slow stream until the mixture is smooth and thick.
Add half the parmesan, and pulse VERY briefly.
Remove pesto from the food processor, and place in a bowl. Add remaining parmesan and fold through.
Use pesto immediately or store in a tightly sealed jar or air-tight plastic container in the refrigerator for up to a week.
Notes
Freeze up to 3 months. Freeze a few in ice cube trays and add to soups and stews as needed.
Can use walnuts or pistachio nuts in place of pine nuts.