Toast: Lightly toast the pine nuts in a dry pan for 2–3 minutes until golden. Let them cool completely.
Paste: Crush the garlic with the salt (using a mortar and pestle or short pulses in a food processor) until it forms a paste. Add the cooled pine nuts and crush/pulse until coarse.
Greenery: Add the basil leaves. Pro Tip: If using a processor, use short pulses to avoid heating the blades. Heat oxidizes the basil and turns it brown; we want that vibrant emerald green!
Emulsify: Stir in the grated cheese, then slowly drizzle in the olive oil while mixing until you reach your desired consistency.
