Toast the pine nuts in a 400 degree oven for 3-4 minutes, or just until golden.
Puree the pine nuts, basil and garlic in a food processor until smooth.
Add the grated Parmesan, lemon juice, and lemon zest. Blend just enough to combine.
Slowly pour the olive oil in through the top of the processor while it is running in a slow, steady stream.
Scrape down the bowl to insure everything is well combined, taste, then season with salt and pepper to your desired preference.
Portion into jars that are freezer safe. Leave a 1/2" of headspace between the top of the jar and the level of the pesto. pour 1.5 tsp. of olive oil onto the surface and then top with freezer safe lids, label, date, and freeze for up to two years.