Best Classic Pesto

Wash and dry the fresh basil leaves thoroughly.

Add the basil and garlic cloves to a food processor and pulse about eight times until finely chopped.

Add the lightly toasted pine nuts and kosher salt to the food processor.

While the processor is running on low, slowly drizzle in the extra virgin olive oil through the chute.

Stop and scrape down the sides with a spatula to ensure all ingredients are mixed well.

Add freshly grated Parmesan cheese and lemon juice, then pulse just twice to combine.

Taste and adjust salt and lemon juice as needed.

Toss with freshly cooked pasta, spread on sandwiches, or use it as a flavorful dip.