Begin by washing 2 cups of fresh basil leaves under cold water. Gently shake off any excess moisture or pat them dry with a clean kitchen towel.

In a food processor, combine the dried basil leaves, ¼ cup of pine nuts, and 2 cloves of peeled garlic. Pulse the mixture for about 10-15 seconds.

Now, add ½ cup of grated Parmesan cheese to the food processor. Pulse the mixture again for another 10 seconds to blend in the cheese.

With the food processor running on low speed, slowly drizzle in ½ cup of extra-virgin olive oil. Allow it to blend continuously for 20-30 seconds.

Next, add a pinch of salt and freshly cracked black pepper to taste. Optionally, squeeze in 1 tablespoon of lemon juice and pulse the mixture briefly.

Taste your Classic Basil Pesto and adjust the seasoning as needed. Transfer your pesto into an airtight container.