This step is optional, but adds a nice flavor: In a dry skillet over medium heat add the pine nuts to toast. Stir regularly to keep from burning. Toast the pine nuts until brown in a few places, this takes about 3 minutes.
Remove from the heat and add the pine nuts to a blender.
Add the basil, Parmesan cheese, garlic, salt, and olive oil to the blender.
Blend on high until smooth.
Eat it with whatever you prefer. Store it in a tightly sealed container in the fridge. If it gets too thick just stir in a little more olive oil.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/04/30/basil-pesto/