In a small food processor or blender, combine the pine nuts and garlic cloves. Pulse them until they are coarsely chopped and chunky.

Add the fresh basil leaves, salt, and lemon juice to the processor. Pulse again until the basil leaves are well mixed with the other ingredients.

With the processor running on low, slowly drizzle in the olive oil. If your processor lacks a feed tube, add the oil in batches and process in between each addition until fully incorporated.

Add the finely grated parmesan cheese and process until everything is well combined and the pesto is smooth. Taste and adjust with additional salt, pepper, or oil as desired.

The basil pesto is now ready to enjoy. It can be used immediately or stored in a jar in the fridge for up to 2 weeks, or frozen in airtight containers or ice cube trays for up to 6 months.