Step 1: Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. Let them cool completely before use.
Step 2: Combine the toasted pine nuts and garlic cloves in a food processor. Pulse several times until they are finely minced and form a coarse paste.
Step 3: Add the fresh, dry basil leaves to the food processor. Pulse in short bursts until the basil is roughly chopped. Do not over-process at this stage to avoid heating the leaves.
Step 4: While the food processor is running on low, slowly stream in the extra virgin olive oil. Continue until the mixture is smooth but still has some texture.
Step 5: Transfer the mixture to a bowl and stir in the grated Parmigiano-Reggiano, salt, and pepper by hand. This ensures the best texture for your recipes with basil.
Step 6: Taste and adjust seasoning. Serve immediately or store in an airtight container with a thin layer of olive oil on top.