Lemon Pesto with Basil

Pour the pine nuts into a small skillet. Toast over medium heat until golden-brown. Transfer to a small bowl and cool completely.

Place the basil in the bowl of a food processor. Pulse it a few times to break up the leaves. Add the pine nuts, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper. Run the food processor, stopping to scrape down the sides of the bowl every once in a while, until the mixture is finely minced.

While the food processor is running, slowly drizzle the olive oil into the basil mixture until you have an emulsified pesto sauce. Taste and add more salt and pepper, if desired.