Step 1: Gather all your fresh ingredients and ensure the basil leaves are thoroughly washed and dried. Lightly toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, then set aside to cool.
Step 2: In the bowl of a food processor, combine the fresh basil leaves, toasted pine nuts, and garlic cloves.
Step 3: Pulse the food processor a few times until the mixture is roughly chopped. Scrape down the sides of the bowl as needed.
Step 4: Add the grated Parmigiano-Reggiano cheese, salt, and black pepper to the food processor.
Step 5: Pulse again until the mixture is finely chopped but still has a slightly coarse texture. Avoid over-processing at this stage.
Step 6: With the food processor running on low speed, slowly drizzle the extra virgin olive oil through the feed tube until the basil pesto recipe reaches your desired consistency. You may not need all the oil, or you might add a touch more if you prefer a thinner pesto. Taste and adjust seasoning as necessary. A squeeze of lemon juice can brighten the flavors if desired.
Step 7: Transfer the homemade basil pesto recipe to an airtight container. For storage, you can pour a thin layer of olive oil over the surface to prevent oxidation and keep the vibrant green color. Store in the refrigerator for up to one week or freeze for up to three months.