Lightly toast the pine nuts in a small skillet. Set aside to cool.

Wash the fresh basil well and place it in a food processor or blender with the garlic and pine nuts. Pulse a few times, then add the olive oil, salt, and pepper. Continue blending until combined.

Add the Parmesan cheese and blend until the mixture is smooth and uniform.

Your sauce is ready! Serve over freshly cooked pasta of your choice.

Tips: To freeze, place the pesto in an airtight jar and cover the surface with olive oil. It will keep for up to three months. It also keeps in the refrigerator for a few days.