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Before beginning, wash your basil and remove any very thick stems. Dry completely.
In a food processor, add 2 cups basil leaves, ¼ cup toasted pine nuts, and 2 cloves of garlic. Pulse until broken down.
To the same food processor, add 1 inch cube of parmigiano and pulse again until evenly crumbly.
Add the juice of about ½ a lemon and pulse again.
Add the entire 8 oz of softened butter and blend until butter is completely incorporated and smooth. Use a rubber spatula to scrape down the sides and pulse again until all of the basil crumbs are incorporated.
Taste and adjust salt and/or lemon if needed.
Store in a container in the fridge.
Mix this pesto butter into hot pasta, spread it on a baguette or as a base for a sandwich, cook eggs with it, or use it wherever you use salty butter!