Blitz: Place basil, pine nuts, parmesan, garlic, salt, and pepper in a food processor and blend until evenly mixed and finely ground. With a spoon or spatula, scrape down the sides to ensure everything is nice and mixed.
Pour: With food processor running, slowly pour in the oil.
*Add toasty flavor by toasting pine nuts in a skillet until golden brown.
To store pesto, transfer to a clean container and top with a bit of olive oil. Cover and place in fridge for up to a week.