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Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
Place all ingredients except olive oil in a food processor or blender.
Blitz until finely chopped.
With the motor running, slowly pour the oil in. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
Handheld blender: Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.
Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!