Espresso and Lime

0 Combine 4 ounces of pine nuts, 1/2 cup of shredded parmesan, 3 cloves of finely minced or crushed garlic and 1 1/2 - 2 cups of fresh hand torn basil leaves in a food processor and pulse until mostly broken down
1 Add about 1/3 cup of the olive oil along with a teaspoon of fresh lemon juice and a pinch of salt and black pepper and blend until the pesto reaches your preferred texture
2 Add the remaining olive oil if thinning is desired
3 Taste and add additional salt, if necessary
5 Store in an airtight container 
4 Pesto will store well in the refrigerator for up to a week and keeps best if covered with a thin layer of olive oil to protect the pesto from air