First, toast the pine nuts in a small skillet over medium low heat, shaking the pan to move them around about every minute. It should take about 5 minutes until they’re lightly toasted, then remove from the heat and allow them to cool for about minute.
Prepare the rest of the pesto: combine the basil, garlic lemon juice, salt and pepper in the food processor, and pulse it a couple times.
Add in the pine nuts and evoo, pulsing after 2 Tbsp, then all 4, until the desired consistency is reached.
Serve! Leftovers can be stored in the fridge for a few days, though I doubt you’ll have any.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/dairy-free-pesto/