Add basil, garlic, pine nuts, parmesan cheese, salt to the bowl of a food processor or high power blender.
Turn food processor on and begin slowly pouring olive oil through the chute of the machine, stopping to scrape down the sides of the bowl.
Store in the refrigerator for a few days or freeze in ice cube trays and then store in zip top bags for a few months.
Make-Ahead: Store pesto in an airtight container in the refrigerator for up to 1 week. Freezer Friendly: Pour pesto to an ice tray and freeze for 30 minutes. Transfer frozen pesto cubes to a zip top freezer bag or other airtight, freezer-safe container and store for up to a year.