This vibrant green sauce comes together fast in the food processor, with toasted pine nuts pulsed to a coarse texture before fresh basil, Parmesan, lemon juice, and black pepper join in for a bright, herby base. Garlic-infused olive oil streams in until everything turns silky and thick enough to hold its shape on a spoon — no cooking required, just a few quick pulses and a steady pour. The result is a punchy, garlicky pesto with real depth from the nutty Parmesan and a citrusy lift from fresh lemon juice. It's endlessly useful stirred into pasta, spread on grilled vegetables, or dolloped over roasted chicken, and it keeps beautifully in the fridge under a thin seal of oil. This one's a solid pick for a gluten free kitchen, ready whenever you need a fast burst of flavor.
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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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