Add basil, pine nuts, garlic and Parmesan cheese to a food processor. Pulsate until thoroughly mixed. Slowly add the oil and pulsate until fully combined. Season with salt and pepper.

Store in an air-tight container. Drizzle olive oil on top to keep fresh. Will keep for a few weeks in the fridge.

To freeze: Section pesto into ice cube tray and freeze. When frozen, transfer to a freezer bag and keep frozen for 3-6 months.