Combine basil leaves, toasted pine nuts, peeled garlic cloves, salt, and pepper in a blender.

Pulse the ingredients until finely chopped.

With the blender running, gradually add extra virgin olive oil until a smooth, thick consistency is achieved.

Transfer the pesto to a medium bowl.

Stir in grated parmesan cheese.

Season with additional salt and pepper to taste.

Refrigerate for at least 5 minutes to allow flavors to meld.

Store in the refrigerator for up to 2 days.