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Wash the fresh basil leaves thoroughly and pat them dry with a clean towel.
Add the basil leaves, grated Parmesan cheese, garlic cloves, and pine nuts to the Magic Bullet blender cup.
Pour in the olive oil, followed by the salt, black pepper, and fresh lemon juice.
Secure the lid tightly and blend the ingredients until you achieve a smooth and creamy consistency. Pause occasionally to scrape down the sides with a spatula if needed.
Taste the pesto and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Transfer the pesto into a serving bowl or airtight container for storage.
Serve the pesto immediately over pasta, as a spread, or as a dip. Store leftovers in the refrigerator for up to 5 days with a thin layer of olive oil on top to preserve freshness.