Begin by lightly toasting the pine nuts in a skillet over medium heat for 3-5 minutes until golden brown and fragrant.

In a food processor, combine the fresh basil leaves, cooled toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until roughly chopped.

While running the food processor, slowly drizzle in the olive oil until the mixture is smooth and creamy, about 30 seconds.

Add salt to taste and pulse briefly to incorporate. Adjust the seasoning if necessary.

Spoon the pesto into a serving dish or transfer to an airtight container for storage.