1 In a dry small skillet, toast the pine nuts until golden brown.
2 Peel the garlic and chop coarsely.
3 Drain beans, rinse under cold water and drain well.
4 Combine pine nuts, beans, garlic and olive oil in a tall vessel and puree until smooth with an immersion blender.
5 Rinse basil, shake dry, pluck leaves and chop coarsely.
6 Add basil to the bean mixture and pulse until combined.
7 Grate Parmesan cheese and stir into pesto. Season with salt and pepper. If not serving immediately, refrigerate in an airtight container for 2-3 days.