Step 1: In the bowl of a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, and salt. Pulse several times until the mixture is finely chopped.
Step 2: Add the freshly grated Parmigiano-Reggiano cheese to the food processor. Pulse a few more times until well combined and the mixture starts to resemble a coarse paste.
Step 3: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube. Continue to process until the pesto reaches your desired consistency – smooth but still with a slight texture.
Step 4: Taste the pesto and adjust seasoning as needed. Add more salt, freshly ground black pepper, or a squeeze of fresh lemon juice if desired for a brighter flavor. Lemon juice also helps maintain the vibrant green color.
Step 5: Transfer the fresh pesto to an airtight container. If not using immediately, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. Refrigerate for up to a week. For longer storage, freeze in ice cube trays.