Pick the basil leaves off the stems then rinse and pat the basil dry.
Pesto is no place for dirt. Place the basil, Parmesan cheese, pine nuts, garlic, olive oil and lemon juice in a blender and blend on high for about a minute total.
Stop the blender and stir occasionally, scraping down the sides, to make sure all ingredients are combined. The mixture should still be slightly chunky.
Season to taste with salt and pepper.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
Drain and return the pasta to the pot. Ladle in the desired about of pesto to coat the pasta. Stir and serve.