Wash and dry 2 cups of fresh basil leaves and peel 2-3 cloves of garlic. Optionally, toast 0.25 cup of pine nuts in a dry skillet for 3-5 minutes.

In a food processor, combine the basil leaves, garlic, toasted pine nuts, and grated Parmesan cheese. Pulse until finely chopped.

With the processor running, slowly drizzle in 0.5 cup of olive oil. Blend until smooth and emulsified, about 30 seconds.

Add 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and 1 tablespoon of lemon juice if desired. Blend briefly to combine.

Your pesto is ready! Use immediately or store in an airtight container with olive oil on top for up to a week.