Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Cook pasta according the directions and serve with your favorite protein.

Cook's Note: While the recipe says to use a food processor, I have found that by using a knife to hand chop all of the ingredients in the pesto, it creates a better flavor and texture for your sauce. Instructions for this more labor-intensive, but superior sauce are:
Chop half the basil at a time
Chop the garlic and nuts and then mix with basil
Stir in cheese, salt, and pepper.
Add olive oil slowly while stiring to create the desired texture for your pesto

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