In a food processor pulse the garlic, basil, and pine nuts until coarsely chopped.
Mix in the Parmesan cheese and pulse to mix well.
With the motor running, slowly drizzle in the olive oil. Season the pesto to taste with salt and pepper and chill covered until using.
Note: to change the consistency of the pesto to a more saucy texture, add more extra virgin olive oil for desired consistency, tasting as you go.