1. Lightly toast the pine nuts in a dry skillet over medium heat, stirring often, until golden and fragrant. Let cool.

2. In a food processor, combine the basil, toasted pine nuts, garlic, salt, and pepper. Pulse until finely chopped.

3. Add the Parmesan cheese and pulse to combine.

4. With the processor running, drizzle in the olive oil until the mixture is smooth and creamy.

5. Taste and adjust seasoning with more salt or a splash of lemon juice, if desired.

6. Use immediately or store in the fridge for up to 5 days.