Homemade Pesto with Fusilli

I love pesto and often make it with pasta. You can also have it with baked potatoes and roast meat. Usually, I make it using a pestle and mortar because I find that it makes it much more flavorful by bringing out the fragrant fresh basil smell. If you like, you can make it in a processor too. I prefer the consistency of my pesto to be almost runny but not quite. I find that this consistency is best when having it with pasta. However, if you're having it with potatoes or meat, you might want to make it into an oozy consistency. 

Ingredients
1 small clove of garlic, chopped
3 handfuls of fresh basil, leaves picked and chopped
A handful of pine nutes, toasted
A handful of Parmesan cheese, freshly grated
Extra virgin olive oil
Salt
Black pepper, freshly ground
Lemon
Pasta, fusilli

Pound the garlic with a small pinch of salt. Then, add in the basil leaves and continue to pound. Toss in the pine nuts and pound again.
Once you're happy with the texture, scoop the mixture into a bowl and add in half the Parmesan and stir gently.
Add the olive oil, only enough to bind the mixture into an oozy consistency, just before it turns runny.
Season to taste, then add in the remaining cheese.
Add in more oil and taste. If not satisfied, continue to add in more cheese or oil until you are happy with the taste and consistency.
Add a small squeeze of lemon juice.
Just toss some of the pesto into the pasta. Mix well. Continue to add in more pesto until  the pasta is covered well.