In a 10-inch cast-iron skillet, place pine nuts in a single layer. Cook over medium- low heat until fragrant and golden, 3 to 5 minutes. Transfer to a bowl, and let cool. Wipe skillet clean.

Fill a large bowl with ice water.

In same skillet, bring 4 cups (960 grams) water to a boil over medium-high heat. Working in batches if needed, add basil; cook, stirring occasionally, until vibrant green and wilted, 30 seconds to 1 minute. Remove using a slotted spoon, and immediately transfer to ice water bath to stop the cooking process. Let stand for 3 to 5 minutes. Drain well.

In the work bowl of a food processor, pulse pine nuts, lemon zest and juice, and garlic until coarsely ground. Add cheese, oil, salt, and pepper; pulse until well combined. Add basil, and pulse until chopped and incorporated, stopping to scrape sides of bowl. Refrigerate in an airtight container for up to 1 week.