Chop the garlic and basil.

Combine garlic, basil, and olive oil in a food processor.

Process until a coarse paste forms.

Add pine nuts (optionally roasted) to the food processor.

Add more olive oil as needed for consistency.

Add Parmesan cheese and salt.

Continue processing until the desired texture is achieved.

Adjust olive oil if the pesto is too dry or thick.

Transfer the pesto to a jar.

Refrigerate and use within a few days.

Do not reheat pesto.

Serve over freshly made pasta.