For the basil pesto, pluck the basil. Roast the pine nuts in a pan without fat and blend in a food processor together with the basil leaves, a little salt and about 50 g olive oil.
If necessary, add a little more oil until you get a nice creamy mixture. Grate cheese and stir in by hand afterwards.
Press pesto into small jars (avoid air pockets) and cover with a layer of olive oil about 3-5 mm high.