Start by preparing the basil leaves. Place the fresh basil into a colander and rinse them gently under cool running water to remove any dirt or debris. Shake off the excess water and spread the leaves on a clean kitchen towel or paper towels. Pat them dry carefully. Removing moisture is important because excess water can dilute the pesto and make the sauce less flavorful.

Once the basil is dry, add the basil leaves to the bowl of a food processor. Then add the garlic cloves, pine nuts, and grated parmesan cheese. Make sure the ingredients are evenly distributed in the processor bowl so they blend smoothly. This combination of herbs, nuts, and cheese forms the base of the pesto’s flavor and texture.

Secure the lid of the food processor and begin pulsing the mixture in short bursts. Continue pulsing until the ingredients become roughly chopped and start to combine. The mixture should look slightly coarse at this stage, with visible pieces of basil and nuts rather than a smooth paste.

With the food processor running on a low setting, slowly drizzle the olive oil into the mixture through the feed tube or opening in the lid. Adding the oil gradually helps emulsify the sauce and creates a smoother, creamier pesto. Continue blending as the oil incorporates with the herbs and nuts.

Stop the processor and add the lemon juice, salt, and black pepper to the mixture. The lemon juice brightens the flavor while the salt and pepper help balance the richness of the oil and cheese.

Blend the mixture again for several seconds until the pesto reaches a smooth and creamy consistency. If the pesto appears too thick, you can add a small drizzle of olive oil and blend again until it reaches your preferred texture.

Taste the pesto using a clean spoon and adjust the seasoning if needed. You may want to add a pinch more salt, an extra squeeze of lemon juice, or a small amount of olive oil depending on your taste preference.

Once the pesto is fully blended and seasoned, transfer it into a clean glass jar or airtight container. Smooth the top with a spoon and optionally drizzle a thin layer of olive oil over the surface to help preserve its bright green color. Store the pesto in the refrigerator until ready to use.