Step 1: Place the pine nuts in a small dry skillet over medium-low heat. Toast for 3-5 minutes, tossing frequently until golden and fragrant. Set aside to cool.
Step 2: In a food processor, combine the toasted pine nuts, garlic cloves, and sea salt. Pulse until the mixture is coarsely ground.
Step 3: Add the fresh basil leaves to the processor. Pulse in short bursts until the basil is finely chopped. Do not over-process to avoid browning.
Step 4: With the processor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture is well combined and emulsified.
Step 5: Transfer the mixture to a bowl and stir in the grated Parmigiano-Reggiano cheese and black pepper by hand. This preserves the texture of the pesto recipe.
Step 6: Taste and adjust seasoning if necessary. Use immediately or store in an airtight container with a thin layer of olive oil on top to prevent oxidation.