Crispy Pancetta Crostini with Arugula-Lemon Pesto

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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