Place the pine nuts in a dry skillet over medium heat. Toast them until they’re golden and fragrant, stirring often. Watch closely to prevent burning.

Strip the oregano leaves from the stems. Rinse them gently and pat them dry to remove excess moisture.

Using a food processor or blender: Add the toasted pine nuts, oregano leaves, clove of garlic, Parmesan cheese, and lemon juice to the bowl. While blending, slowly drizzle in the olive oil until the pesto reaches your preferred texture.  Blend less for a chunkier pesto or more for a smoother texture.

Using a mortar and pestle: Add all ingredients except olive oil. Begin grinding, then gradually add the oil as you crush the mixture into a thick, smooth paste.

Taste and adjust with salt, pepper, extra lemon juice, or more olive oil until it’s just right. Serve fresh pesto immediately or store in the fridge.