Rinse basil leaves thoroughly under warm water. If pine nuts are not yet toasted, toast them in a small nonstick skillet over medium-low heat until toasted. Set aside to cool slightly.

In the bowl of a food processor, fitted with the chopping blade, add basil leaves along with the peeled garlic, kosher salt, ground black pepper, and the toasted pine nuts. Pulse until well combined.

With the food processor running, pour olive in using a steady stream to help the pesto emulsify together. Stop the food processor to scrape the sides down as needed to ensure pesto is well blended.

Once blended, pour out pesto into a small storage container. Stir in the grated parmesan cheese to combine. Taste and adjust seasoning as needed.

Store pesto in the fridge for up to 5 days. Pesto can also be kept in the freezer for up to 3 months (refrain from mixing in cheese prior to freezing to preserve texture).