Measure and prepare the ingredients: pack 2 cups tightly of fresh Italian basil (including small stems), roughly chop 3 cloves garlic, and have 3 tablespoons pine nuts, 4 tablespoons lemon juice, and 1/4 cup grated Parmesan ready.

Add the basil, garlic, pine nuts, lemon juice, and Parmesan to a food processor.

Pulse and then blend the ingredients until they are well combined, stopping once or twice to scrape down the sides of the bowl with a spatula.

With the food processor running, slowly add 3 tablespoons extra virgin olive oil until the pesto comes together. If the pesto is too thick, add a small amount of warm water a little at a time and blend until you reach your desired consistency.

Transfer the pesto to a bowl, season with salt to taste and freshly ground black pepper, and stir to combine well.

The pesto is now ready to use.