Easy Basil Pesto

2 cups packed fresh basil leaves (see note to cooks)
2 cloves garlic
1/4 cup pine nuts or walnuts

1 teaspoon fresh lemon juice
2/3 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Combine the basil, garlic, lemon juice and nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth..  Stir in cheese. Season with salt and pepper

Note to cooks: 1 bunch of basil from Three Sisters Farm = 1 cup.  Basil should be rinsed and dried immediately prior to processing. Basil stores best by immersing stems in water (as you do cut flowers) Keep basil leaves dry and never refrigerate before use.