Preheat oven to 400 degrees. Spread nuts evenly on a rimmed baking sheet along with garlic gloves; toast in oven until golden about 5 minutes.
Combine basil, grated parmesan, lemon juice, salt, pepper, roasted pine nuts and garlic cloves in a blender and with the motor running drizzle in olive oil. Blend until sauce is smooth.
Store and refrigerate pesto sauce in an airtight container.