Bright basil, toasty pine nuts, and garlic come together in seconds flat, thanks to a quick pulse-and-blend method that keeps every ingredient's flavor distinct instead of muddy. A slow, steady stream of good extra-virgin olive oil is what turns this from a rough chop into a glossy, spoonable sauce, and a squeeze of lemon juice at the end wakes everything up with a little acidity. The texture lands right where you want it: thick enough to cling to pasta or a grilled chicken breast, loose enough to swirl into soup or spread on a sandwich. It comes together fast enough for a weeknight and stores well, so you can make a batch on Sunday and have vibrant, herby flavor ready to go all week. This one's an easy addition to a dairy free kitchen, and it tastes so fresh you won't miss a thing.
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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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