Lightly toast pine nuts until golden in a dry skillet or pan over medium heat.

Remove from pan and allow to cool.

In a food processor or blender, combine the basil leaves, pine nuts, garlic, olive oil and parmesan cheese and process for a couple of minutes until a paste forms.

Do not over-process into a puree, as we want to retain some texture.

Season to taste.

Depending on the use you're giving it, you may need to thin it out with a tablespoon or so of water.