Pesto

1 c. basil leaves
2 tbls pine nuts, toasted
2 tbls shredded parmesano reggiano cheese
2 tsp lemon juice
1/2 tsp lemon zest
4    whole garlic cloves (I usually use the roasted garlic cloves you buy from the pickle guy)
Extra virgin olive oil, drizzled into processor until smooth consistency
salt and pepper to taste

toast pine nuts, let cool
put all ingredients into food processor and pulse until finely chopped
switch processor to low, drizzle in EVOO until you get a smooth consistency.