Add the toasted pine nuts and garlic to a small food processor.
Pulse 5 to 10 times or until finely chopped. Scrape down the sides as needed.
With the food processor running, slowly stream in the olive oil.
Add the lemon and basil and pulse a few times. Scrape the sides as needed.
Pulse a few more times until it’s smooth but still a little chunky.
Add the Parmesan cheese and pulse 2-3 times to combine.
Taste and adjust the salt and pepper to your liking.
If you like your pesto a little looser, add additional olive oil and/or lemon juice.