Toast pine nuts in a preheated oven at 325F for 8-10 minutes until golden brown and fragrant.

Let the toasted pine nuts cool to room temperature.

Combine toasted pine nuts, minced garlic, salt, and half of the olive oil in a food processor or blender.

Add half of the fresh basil leaves and pulse until finely chopped.

Scrape down the sides of the bowl.

Add the remaining basil, freshly grated Parmigiano-Reggiano, and the remaining olive oil.

Puree until a homogenous paste forms, adding more olive oil if needed to achieve a loose, spoonable consistency.

Transfer the pesto to a bowl and stir in the fresh lemon juice.

Taste and adjust seasoning with more salt or lemon juice as desired.

Use immediately or transfer to an airtight container and refrigerate for up to two days.

Bring to room temperature and stir before serving.