In a food processor, add your basil, the toasted pine nuts, garlic, parmesan cheese and salt into a food processor. You can start with ½ the garlic and ½ the salt to start, you can always add more as we go for your taste. *You can also use a blender if you don't have a food processor.
Pulse the food processor, as you pulse, pour in the olive oil. Continue to process until all ingredients are incorporated. Taste test! Add in more garlic if you would like. It it's too strong or bitter (from the olive oil) add in a pinch or two of salt and pulse a few times to make sure it's mixed in. Salt will soften the intensity of the flavors.
Once you get the flavor you love, you can add water to make it thinner. Water will not change the flavors. Using more olive oil will make your basil pesto more bitter.
This Summer Basil Pesto has strong flavors, this is because you want it to shine through when you add it to a dish without becoming too diluted.
If you are adding it to pasta, use some reserved pasta starch water to help create the sauce to toss it all together.
Make ahead or save the rest: You can drizzle a little olive oil over it and place a piece of plastic wrap down on top of the bowl, making sure to press in down to touch the pesto and to prevent the air from oxidation, and will let the pesto remain a bright green color longer. Stir before serving.