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Toast 30g pine nuts in a dry frying pan over medium-low heat for 2–3 minutes, stirring constantly until golden and fragrant. Remove from the pan and set aside to cool.
In a blender or food processor, add 60g fresh basil leaves (washed and dried), the cooled pine nuts, 2 peeled garlic cloves and a pinch of coarse sea salt.
Blend at medium speed until a coarse paste forms.
Add 50g freshly grated Parmigiano Reggiano and pulse a few more times until just combined.
With the motor running on low speed, gradually drizzle in 100ml extra virgin olive oil until you reach your desired consistency.
Taste and season with a little more salt if necessary.