Gently toast pinenuts in a dry pan until toasted and golden. (Watch the whole time!) Set aside.
Place parmesan into Thermomix bowl and mill 10 sec/speed 10 until very fine.
Add the garlic, basil into Thermomix bowl and blend 5 sec/speed 7.
Add pinenuts and then in a steady stream add at least 60g EVOO, possibly more, through the hole in lid whilst the blades are rotating on speed 3-4.
Add salt and lemon juice, zest to taste. (This will preserve colour and add a zing!)
This will keep in sterilised jar in the fridge for around 3 weeks but of course, it probably won't make it into the fridge at all once you taste it!