In a food processor, pulse the garlic, salt, pine nuts, lemon zest and lemon juice until just combined.
Add the cheese and pulse until combined.
Add the fresh basil leaves and process until you get a thick purée.
With the food processor running, slowly add the olive oil until it emulsifies and becomes the consistency of creamed butter.
In the summertime, I often serve my pesto pasta with grilled shrimp. Peel and devein one pound of shrimp. Put them on skewers, drizzle with olive oil and season with salt and pepper. Grill for 2 - 3 minutes at medium-high heat, or until the shrimp turn pink.