Bright, fresh basil leaves get toasted pine nuts pulsed right in, giving this pesto its signature texture without ever turning to mush. A bold hit of garlic-infused olive oil streams in while the food processor runs, binding everything into a glossy, spoon-coating paste, while lemon juice keeps the whole thing tasting vibrant instead of heavy. A pinch of salt and black pepper rounds out the flavor so every bite lands with that classic herby, garlicky punch. This one comes together in minutes and stores beautifully under a thin seal of olive oil, ready to toss with pasta, swirl into soup, or spread on crusty bread. It's a genuinely solid pick for a plant-based kitchen, no fuss required.
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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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