Fresh Basil Pesto

In a small dry skillet over medium heat, toast pine nuts until golden brown and fragrant; remove from skillet to stop the cooking process. In the same small skillet over medium heat, toast the unpeeled clove of garlic until golden and fragrant. Remove from skillet to stop the cooking process and when cool enough to handle, remove and discard the paper husk.

In a large food processor, pulse pine nuts and garlic until finely chopped. Add basil leaves and pulse until finely chopped. Add cheese, olive oil, and lemon juice; process until well mixed. Store in an airtight container with a layer of olive oil on top.