Wash a generous handful of fresh basil leaves under cold running water to remove any dirt. Use a salad spinner to ensure they're completely dry.

In your food processor, combine the dried basil leaves with grated parmesan cheese, pine nuts, and garlic cloves.

Drizzle in olive oil and add lemon juice, salt, and black pepper. Secure the lid and pulse for about 30 seconds until chunky.

Continue to process for another 30 seconds to 1 minute until smooth and creamy. Add extra olive oil if too thick.

Taste and adjust seasoning. Blend again if necessary.

Transfer the pesto to a clean jar. Drizzle olive oil on top if not serving immediately to prevent browning.