In the bowl of a food processor, process the garlic and pine nuts until fine. Add the basil leaves and Parmesan and process again. With the machine running, stream in the olive oil to create a nice saucy consistency. Season to taste with salt.

Refrigerate and use within a couple days or freeze, flattened in resealable plastic bags, to enjoy all year. I like pesto tossed with pasta, as a topping for pizza, spread on Italian sandwiches, blended with my salad dressing, or even stirred into tomato or minestrone soup. There are countless ways to enjoy it!