Toast the pine nuts in the oven (pre-heat to c.200C) for 10 minutes or so - be careful not to burn them.
Tear off the basil leaves, grate the parmesan, and insert both into the food processor along with the pine nuts, olive oil, lemon juice, and crushed garlic. Blend well and finish with a little extra olive oil and sea salt & pepper.
If you want to cheat, you can easily bulk out your pesto by adding store-bought pesto to the mix and liberally adding olive oil and more cheese. Be aware that cheese does not freeze well so you will probably not want to make too large a quantity as it will perish after a week or so.
Best served with toasted ciabatta, sun dried tomatoes, buffalo mozzarella, and parma ham - makes a delicious open- or closed-face sandwich.