If you'd like to make it a few days ahead, place the pesto in a small container and pour a layer of olive oil over it before refrigerating. The oil acts like a sealant and helps keep the green color of the pesto. Just be sure to scrape off the oil before serving.
2 garlic cloves, peeled
3 cups fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
How to Make It
Place garlic in food processor; process until minced. Add basil and next 4 ingredients (through pepper). With processor on, slowly pour oil through food chute; process until smooth, scraping sides.
Tip: If you don't have pine nuts, you can substitute other nuts such as unsalted and toasted walnuts or cashews. All nuts add their own unique flavor to pesto.