Combine basil and garlic in a food processor and process until finely minced. Add cheese and pine nuts and process until well combined. With food processor running, slowly drizzle olive oil in until the pesto reaches the consistency of ketchup. Add salt and mix well. Note: I omit the cheese when making pesto to freeze – I then have a concentrated basil pesto that I can always add cheese to later if desired.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2008/09/basil-pesto/