Gather all ingredients and measure them accurately. This ensures a balanced flavor in the pesto.

Toast the pine nuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are golden brown. This enhances their flavor.

In a food processor, combine the fresh basil leaves, toasted pine nuts, and peeled garlic cloves. Pulse until the mixture is coarsely chopped.

Scrape down the sides of the bowl with a spatula to ensure even mixing.

Add the grated Parmesan cheese, salt, and black pepper. Pulse again until well combined.

With the food processor running, slowly drizzle in the extra virgin olive oil. This emulsifies the oil into the mixture, creating a smooth pesto. Stop to scrape down the sides as needed.

Continue blending until the pesto reaches your desired consistency. For a chunkier pesto, blend less.

Taste the pesto and adjust seasoning if necessary. You may want to add more salt, pepper, or even more cheese for a richer flavor.

Transfer the pesto to a clean jar or bowl. If not using immediately, cover with a thin layer of olive oil to prevent browning.

Pesto can be stored in the refrigerator for up to one week or frozen for up to three months.