Toast 4 oz of pine nuts for 2-3 minutes in a skillet.

Grab a food processor and add half of the pine nuts, 3 cups of fresh basil, 2 cloves of garlic, ½ cup of cheese, and lemon zest. Process for 30 seconds; you should see finely processed ingredients.

Keep the food processor running and add in ¾ cup of olive oil, making sure to scrape the sides of the bowl down. It should form a paste.

Add in the leftover pine nuts, cheese, basil, and garlic. Pulse for a few seconds until combined.

Scrape the paste into a bowl and mix in the rest of the olive oil. Add salt/pepper to taste.

Keep the basil pesto in a container for up to five days in the fridge.