In a food processor or mixer jar put together basil, pine nuts, garlic, lemon, black pepper, salt and a tablespoon of oliveoil.
Grind them together adding olive oil at a little interval.
Add cheese and a little olive oil and blend well.
Pesto is ready.
Drizzle olive oil and serve.
Notes
If you do not get pine nuts use walnuts, almonds or cashewnuts.Store the pesto in airtight jar with a layer of olive oil on top.It will stay good for a week when refrigerated and can be frozen for further use.