In a small skillet over medium-low heat, toast the pine nuts for about 3–5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and cool.

In a food processor, add the fresh basil leaves, cooled pine nuts, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper. Pulse until finely chopped.

Slowly drizzle in the extra virgin olive oil with the food processor running on low. Continue blending until creamy and smooth, scraping down the sides as needed.

Taste the pesto and adjust flavors as desired. Add more salt, Parmesan, or olive oil if needed, then blend briefly.

Transfer the basil pesto to an airtight container and drizzle with olive oil before sealing. Refrigerate for up to 5 days or freeze for later use.