Optional: Toast pine nuts over low heat for 3-4 minute in a skillet. Stir them around every minute so they don't burn. You're looking for a golden brown color. Set them aside to cool.

Wash your basil and pat dry with paper towels. Pluck basil leaves away from the stems. If you have enough to be picky with, use the smaller leaves for a sweeter taste and toss any leaves that have spots/browning.

Once pine nuts are cool, pulse them in a food processor or blender until coarse.

Add in garlic cloves and 1 teaspoon of salt and pulse until it's the consistency of a course sea salt.

Add in basil leaves and remaining salt and pulse. Be sure not to overstuff the food processor. Once basil is chopped, add in pepper and pulse a couple more times.

With the food processor running, drizzle in olive oil until you have the consistency you like. Then, add in parmesan cheese and pulse to incorporate. Serve with pastas, pizza, crostini or on sandwiches and wraps!