Fresh basil gets pulsed with pine nuts and garlic until coarsely chopped, then loosened with a slow, steady stream of good olive oil until it turns glossy and spoon-thick. Parmesan folds right into that same blend, giving the sauce its signature savory backbone without any extra steps. A splash of lemon juice at the end brightens everything up and keeps the flavors balanced and fresh. The whole thing comes together in one blender jar, so cleanup is minimal and the payoff is huge on pasta, roasted vegetables, or a swipe of crostini. Because you're building the seasoning yourself from these base ingredients, it's easy to keep this one squarely in a low added salt kitchen. Store it airtight and it's ready whenever you need a fast, vibrant sauce on hand.
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Add the basil, pine nuts, Parmesan, garlic, salt, and black pepper to the blender. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are roughly combined.
With the blender running on low, slowly pour in the olive oil in a thin, steady stream until the pesto is smooth and uniform, scraping down the sides once if needed. The finished pesto should be thick enough to hold its shape on a spoon but loose enough to stir easily.
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