In a small saucepan, toast the pine nuts over medium heat until slightly browned, stirring every so often to make sure they’re browning evenly.
Pour toasted pine nuts into a food processor and process until finely chopped.
With the machine still running, add the garlic through the feeder tube, mincing it right into the pine nuts.
Turn it off and scrape down the sides of the bowl, add the basil and cheese and process again until fully incorporated.
Scrape down the sides again, then with the machine running, slowly drizzle olive oil through the feeder tube until the pesto reaches your desired consistency. (I don’t ever end up adding the full 1/2 cup.)
Add salt and pepper to taste and use immediately, or store pesto in a glass jar in the fridge, drizzled over the top with a bit more olive oil.