- In a food processor, finely chop the basil, pine nuts, cheese and garlic with the lemon juice. Add the oil in a thin stream until the mixture is creamy but still slightly grainy. Season with salt and pepper. Set aside.
Pesto will keep for about 2 weeks in the refrigerator. You can also freeze it. On contact with air, the top of the pesto tends to darken. Add a thin layer of olive oil on the surface to prevent oxidation.