If toasting the pine nuts, place them in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them, as they can go from toasted to burnt very quickly. Once toasted, remove from the pan and let them cool.

In a food processor, combine the fresh basil leaves, toasted pine nuts, and peeled garlic cloves. Pulse a few times until the ingredients are roughly chopped.

Add the grated Parmesan cheese to the food processor. Pulse again until the cheese is incorporated and the mixture has a coarse texture.

With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube. Continue to process until the pesto reaches your desired consistency – it can be smooth or slightly chunky, depending on your preference.

Season the pesto with salt and freshly ground black pepper. Pulse a final time to combine. Taste and adjust seasoning if necessary.

Transfer the pesto to an airtight container. For optimal freshness, pour a thin layer of olive oil over the top to create a seal, which prevents oxidation and keeps the bright green color. Store in the refrigerator for up to 5 days, or freeze for longer storage.