In food processor, coarsely chop pine nuts and garlic.
Add basil leaves, Parmesan cheese and salt and process until well blended.
Taste and adjust seasoning as desired - Do you prefer more salt, garlic or cheese?
With processor running pour oil into basil mix to create a paste.
Fill ice cube tray and freeze.
Once frozen, transfer cubes into a freezer bag and seal well.
Keep for 3 to 6 months in freezer.
Notes
Pine nuts are expensive and can be hard to find - try walnuts, sunflower seeds, pepita or even hazelnuts instead. Use purple rubin basil for a unique purple pesto. Makes 2 cups