Step 1: Toast the pine nuts in a small, dry skillet over medium-low heat for 3-5 minutes, tossing frequently until golden brown and fragrant.
Step 2: Combine the toasted pine nuts, garlic, and salt in a food processor and pulse several times until the nuts are finely ground.
Step 3: Add the fresh basil leaves to the food processor and pulse until the leaves are coarsely chopped.
Step 4: While the food processor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture is smooth and emulsified.
Step 5: Add the grated Parmesan cheese and black pepper, then pulse briefly just until the cheese is incorporated. Do not over-process.
Step 6: Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container with a thin layer of olive oil on top.