1/4 cup pine nuts
12 very thin slices pancetta (about 3 ounces)
1/2 small garlic clove, minced
1/4 cup grated Parmesan
2 cups loosely packed arugula
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
12 slices baguette, lightly toasted
Any remaining pesto can be kept refrigerated for up to 2 days in an airtight container with plastic wrap pressed directly to the surface of the pesto.