Start by roasting the pine nuts for a few minutes in a skillet until golden brown.
Wash and shake dry the basil.
Add all ingredients into a food processor or blender and pulse until the pesto has your desired consistency.
Serve it with pasta or bread.
Notes
Shelf life: f you store it in an airtight container in the refrigerator, it stays fresh for 1-2 weeks. To keep the pesto fresh as long as possible, cover it with olive oil after each use.