Toast the Nuts:
In a small dry skillet, toast the pine nuts (or walnuts) over medium heat for 2-3 minutes, stirring constantly until golden. Let them cool.

2️⃣ Blend the Base:
In a food processor, combine the basil, Parmesan, toasted nuts, garlic, lemon zest, and lemon juice. Pulse until coarsely blended.

3️⃣ Add the Oil:
While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Adjust the amount of oil for your desired consistency.

4️⃣ Season:
Taste the pesto and add salt and pepper as needed. Give it one final pulse to blend everything together.

5️⃣ Serve or Store:
Use immediately or transfer to an airtight container. For longer storage, pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to a week or freeze for later use.