Classic Basil Pesto

Pick basil leaves from the stems until you have 4 packed cups.

In a dry skillet over low heat, toast the pine nuts until fragrant. Remove from heat and let them cool completely.

Zest one lemon directly into the bowl of a food processor. Squeeze the lemon to get 3 tablespoons of juice and add it to the processor.

Grate the garlic cloves directly into the lemon juice in the food processor. Let it sit for a few minutes to mellow the garlic's flavor.

Add the packed basil leaves, cooled toasted pine nuts, grated Parmigiano Reggiano cheese, and kosher salt to the food processor.

Secure the lid and pulse the mixture until it's roughly chopped.

With the food processor running, slowly stream in the extra virgin olive oil through the feed tube until the pesto is emulsified and smooth.

Serve immediately or transfer to a bowl for storage. To store, press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation and refrigerate for up to a few days.