Place 1/4 cup of pine nuts in a dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan occasionally, until golden and fragrant. Remove from heat and let cool slightly.

In a food processor, combine 2 cups packed fresh basil leaves, toasted pine nuts, 2 cloves garlic, and 1/4 teaspoon salt. Pulse several times until coarsely chopped.

Add 1/2 cup freshly grated parmesan cheese to the processor and pulse until the mixture is well combined but still textured.

While running the processor on low, slowly stream in 1/2 cup extra virgin olive oil until it forms a loose, glossy paste. If the mixture is too thick, add a bit more olive oil as needed.

Taste the pesto. Adjust seasoning by adding more salt, cheese, or oil to suit your preference. Use immediately or store as needed.