Begin by toasting the pine nuts. Add them to a shallow pan over medium heat and toast until they are golden brown and fragrant, stirring often. Be sure to keep a close eye as they can burn quickly.

Blanch the basil. This is an important step to keep the basil purple instead of turning brown from oxidation! Bring a pot of water to a boil and add the basil. Allow it to boil for about 30 seconds, then remove and add it to an ice bath. Once the basil has cooled, strain it and squeeze the excess liquid out. Set aside.

Add the pine nuts and garlic to a blender or food processor. Blend until finely chopped and forming a paste. You may need to add a dash of olive oil to help them blend.

Add the basil and olive oil and pulse. Continue pulsing and adding olive oil until the pesto forms into a smooth sauce. Avoid over-blending it.

Add the parmesan, salt, and lemon juice and give it a few more pulses to combine.

Enjoy immediately or freeze your pesto for later use!