Roast the Pine Nuts (2 tablespoon).
Combine the Fresh Basil Leaf (2 cup), Salt (to taste), Garlic (2 clove), pine nuts, Ground Black Pepper (to taste), and about half the Extra-Virgin Olive Oil (1/2 cup) in a small food processor or blender.
Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the olive oil gradually. Add additional water if you prefer a thinner mixture.
When the mixture is almost smooth, toss in the Parmesan Cheese (1/2 cup) and continue processing until combined.
Store in refrigerator for a week or two, or in the freezer for several months.