Fresh basil leaves get whirled with toasted pine nuts and nutty Parmesan until finely chopped and uniform, then brought together with a slow, steady pour of garlic-infused olive oil until the whole thing turns glossy and spreadable. A bright squeeze of lemon juice and a crack of black pepper keep the flavor lively without leaning on a heavy hand of seasoning. The food processor method here means total control over texture, so you can chase that perfect spoon-holding consistency every time. Pressed into a jar with a thin seal of olive oil on top, it keeps beautifully and makes an easy way to dress pasta, roasted vegetables, or a simple sandwich. It's a solid pick for anyone watching their sodium intake, since you're the one deciding exactly how much seasoning goes in.
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Add the pine nuts to the food processor and pulse 5–6 times until coarsely broken down but not yet a paste.
Add the basil leaves, Parmesan, lemon juice, salt, and black pepper. Pulse another 8–10 times until the mixture is finely chopped and uniform.
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