1. Toast the Pine Nuts
Toast 1/3 cup of pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking frequently. Remove once golden and fragrant to avoid burning. Let them cool before using—this enhances the nutty flavor in your pesto.

2. Prepare the Basil
Wash and thoroughly dry 2 cups of fresh basil leaves using paper towels or a salad spinner. Remove any thick stems, but keep tender ones. Dry basil ensures your pesto stays bright green and fresh-tasting.

3. Process the Base Ingredients
In a food processor, combine the basil leaves, cooled pine nuts, and peeled garlic cloves. Pulse 5–6 times until coarsely chopped. Scrape down the sides to ensure even texture.

4. Add Oil and Season
With the food processor running, slowly drizzle in olive oil through the feed tube to emulsify the mixture. Add salt, pepper, and lemon juice. Pulse briefly until the sauce is smooth but still textured.

5. Incorporate the Cheese
Transfer the pesto to a bowl. Gently fold in freshly grated Parmesan and Pecorino Romano cheeses by hand. This keeps the texture creamy and prevents over-processing, which can make the cheese gummy.