Basil Pesto

0 Bring a pot of water to a boil and prepare an ice bath.
1 Blanch the basil for 5 seconds, then immediately transfer to the ice bath.
2 Drain and dry thoroughly.
3 Toast the pine nuts in a dry skillet over medium heat for 1 to 2 minutes.
4 Add the basil, pine nuts, garlic, Parmigiano cheese, lemon juice, salt, and pepper to a blender.
5 Blend while slowly streaming in the olive oil until smooth.
6 Taste and adjust seasoning as needed.
7 Serve immediately or store in an airtight container.