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Ingredients:
Warm as skillet over medium heat. Add the pine nuts and stir constantly until they are light brown about two minutes. Transfer to a place to cool.
Place the cooled Pine nuts, Parmigiano Reggiano and garlic in the food processor. Pulse a few times to break up the garlic add the basil pulse and additional 10 times. Slowly add the olive oil and purée until the pesto is a texture of a course paste. Taste stirring in the salt and fresh grinding of black pepper if you’d like thinner pesto add more oil or 2 to 3 tablespoons of water
Store in an airtight container with a thin layer of olive oil in the refrigerator for a week