Step 1: Place the pine nuts in a small dry skillet over medium-low heat and toast for 2-3 minutes, stirring constantly until golden and fragrant. Remove from heat and let cool.
Step 2: In a food processor or blender, combine the toasted pine nuts, garlic cloves, and salt. Pulse several times until the garlic is finely minced.
Step 3: Add the fresh basil leaves to the processor. Pulse in short bursts until the basil is coarsely chopped.
Step 4: While the processor is running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture is smooth and emulsified.
Step 5: Transfer the mixture to a bowl and stir in the freshly grated Parmesan cheese and black pepper by hand to maintain a bit of texture.
Step 6: Taste and add more salt if necessary. Serve immediately or store in an airtight container with a thin layer of oil on top.