Wash the fresh basil leaves thoroughly under cool running water.

Pat the basil leaves completely dry using paper towels to remove excess moisture.

Place the basil leaves into a food processor or blender.

Add the pine nuts to the food processor along with the basil.

Peel the garlic cloves and add them to the mixture.

Sprinkle in the salt and black pepper.

Add the freshly grated Parmesan cheese to the food processor.

Pour in the lemon juice for added freshness and balance.

Begin blending the ingredients on low speed for a few seconds.

Slowly drizzle the olive oil into the processor while blending continuously.

Continue blending until the pesto becomes smooth but still slightly textured.

Stop occasionally to scrape down the sides using a rubber spatula.

Taste the pesto sauce and adjust seasoning if needed.

Add extra salt, Parmesan cheese, or lemon juice depending on your preference.

If the pesto appears too thick, add a small amount of olive oil.

Blend again briefly until the desired consistency is reached.

Transfer the basil pesto to a serving bowl.

Sprinkle extra Parmesan cheese on top for garnish.

Serve immediately with pasta, bread, vegetables, or grilled meats.

For storage, transfer the pesto into an airtight container.

Drizzle a thin layer of olive oil on top before sealing to help maintain freshness.

Refrigerate until ready to use.