Step 1

Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside.

Step 2

In the bowl of a food processor, add 1/2 the pine nuts, 3 cups basil, 2 garlic cloves, 1/2 cup cheese and lemon zest. Process the ingredients for approximately 30 seconds or until the ingredients are finely chopped.

Step 3

While the food processor is still running on low speed, slowly drizzle in 3/4 cup of olive oil and continue processing until a smooth paste begins to form. Stop the food processor and scrape down the sides of the bowl.

Step 4

Add the remaining pine nuts, basil, garlic and cheese to the bowl. Pulse the ingredients until finely chopped.

Step 5

Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper, to taste.

Step 6

Store the basil pesto sauce in an airtight container in the refrigerator for up to 5 days.