Prepare all the ingredients.
Toast the pine nuts in a dry pan until golden. Remove from the pan and allow to cool.
Drain the basil, shake dry and pluck the leaves from the stalks.
Peel and halve the garlic cloves.
Finely grate the Parmesan.
Blitz the basil, pine nuts and garlic in a blender.
Gradually pour in the olive oil until a smooth pesto is formed.
Finally, add the Parmesan and mix.
Season the pesto with salt and pepper.