Wash the fresh basil leaves thoroughly in cold water, then pat them dry with a clean towel to remove excess moisture.

In a high-speed blender or food processor, combine the dried basil leaves, toasted pine nuts, and peeled garlic cloves. Pulse the mixture for about 10-15 seconds until the ingredients are finely chopped and fragrant.

Pour in the juice of half a lemon and olive oil into the processor. Blend on medium speed for about 30 seconds, scraping down the sides as needed.

Add the grated Parmesan cheese and a pinch of salt to the mixture. Blend again for another 20-30 seconds until the pesto reaches a creamy texture.

Drizzle over warm pasta, spread on sandwiches, or use as a pizza base. For storage, transfer to an airtight container topped with a thin layer of olive oil.