Preheat a dry skillet over medium heat.

Add nuts to the skillet and toast for 3-5 minutes, stirring frequently to prevent burning.

Wash and dry basil leaves thoroughly.

In a food processor or blender, combine toasted nuts, olive oil, Parmesan cheese, garlic, salt, pepper, and lemon juice.

Blend until smooth.

Add basil leaves to the mixture.

Pulse a few times, being careful not to over-process the basil.

If the sauce is too thick, add a little more olive oil.

Store in an airtight container in the refrigerator.

Bring to room temperature before using.

Immediately add the sauce to cooked and drained pasta. The heat from the pasta will warm the sauce.

Optional: Add sautéed chicken or shrimp for a meat option.

Optional: Garnish with fresh diced tomatoes.