In the bowl of a food processor fitted with the steel blade, pulse the basil, garlic, pine nuts, salt & pepper until coarsely chopped.
*Storage: If refrigerating, place in an airtight container, cover with a thin layer of oil and seal the container. Pesto, especially basil pesto, darkens when exposed to air. Use within 2 weeks and replace oil each time before resealing.
If freezing, omit the cheese until ready to serve. Before freezing, drizzle pesto with a thin layer of olive oil. When ready to serve, and after pesto has thawed in the fridge, add the cheese and mix well. Pesto will keep in the freezer up to 3 months.