Add garlic, basil, pine nuts, and salt to a food processor. Pulse several times and while pulsing, drizzle in olive oil, stopping to scrape down sides as needed. Add cheese and pulse about 2 to 3 more times. If too thick, add a little more olive oil. Taste and adjust for salt if needed.

Use immediately. If planning on storing in the fridge, prior to making the pesto, either use 2 teaspoons of lemon juice for every cup of packed basil leaves or blanch the basil for 30 seconds in boiling water. After blanching, place in ice water to stop the cooking process, drain. Place the basil on a clean towel and pat dry before continuing with the recipe.

For freezing, for best results, use the blanching method.