Step 1: In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes until golden brown and fragrant, shaking the pan frequently to prevent burning.
Step 2: Place the toasted pine nuts, minced garlic, and salt into a food processor and pulse until the ingredients are finely chopped.
Step 3: Add the fresh basil leaves to the food processor and pulse again until the leaves are broken down into small bits.
Step 4: With the motor running on low, slowly drizzle in the extra virgin olive oil through the feed tube until the mixture is smooth and emulsified.
Step 5: Transfer the mixture to a bowl and stir in the grated Parmigiano-Reggiano cheese and black pepper by hand to maintain texture.
Step 6: Taste and add lemon juice or extra salt if needed, then serve immediately or store in an airtight container.