Classic Basil Pesto

Add the cooled pine nuts, garlic, and basil to a food processor. Pulse 8 to 10 times until coarsely chopped, scraping down the sides as needed.

With the processor running, drizzle in the olive oil in a steady stream until the mixture forms a loose, spoonable paste, about 30 seconds.

Add the Parmesan, salt, pepper, and lemon juice, then pulse just 2 or 3 times to combine; do not over-process, or the pesto will turn pasty and lose its bright color.

Taste and adjust salt and lemon. Use immediately, or transfer to a jar and float a thin layer of olive oil on top to keep it green; refrigerate up to 5 days.