Preheat oven to 400°F (200°C).

Spread pine nuts on a baking tray.

Bake for 3-5 minutes, or until golden brown.

Transfer pine nuts to a plate and let cool slightly.

In a food processor, combine toasted pine nuts, fresh basil leaves, grated Italian cheese, and sliced garlic.

Add half of the extra-virgin olive oil to the food processor.

Pulse the mixture until well combined.

With the motor running, gradually add the remaining olive oil through the chute (if using a large processor) to achieve a smooth consistency.

Season the pesto to taste with salt and pepper.

Transfer the pesto to an airtight container.

Pour a thin layer of olive oil over the top of the pesto to prevent discoloration.

Store the pesto in the refrigerator.