Clean the basil leaves

Toast the pine nuts for 5 minutes at 350 degrees, then set aside to cool.

Place the basil leaves, pine nuts, parmesan cheese, and salt in a food processor. Pulse the mixture for about 10 seconds.

Slowly pour the olive oil into the top of the food processor while pulsing, until it is completely blended.

Place the pesto in a sealed container and place in the refrigerator until use.

To use in pasta, cook the pasta according to package directions, drain, then mix 3-4 tablespoons of pesto sauce into the pasta.