Toast the pine nuts in a frying pan on medium heat for 1minute.
In a food processor, puree the basil, pine nuts and garlic until finely chopped.
While the processor is still running, slowly add the olive oil to form a creamy consistency.
Transfer pesto to a bowl and stir in the cheese.
Notes
You can add more or less olive oil depending on how you like your pesto. For pasta I would always add a little more but for a spread to use with sandwiches or bruschetta it should have a thicker consistency. I never add salt and pepper (the cheese is salty) but some people like it - feel free to add it. If you are in a hurry (meaning you're starving) I've skipped the toasting of the pine nuts and nobody has ever complained or noticed.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2013/06/garden-pesto/