Combine pine nuts and 1 tablespoon olive oil in an 8-inch skillet. Cook over medium heat, stirring often, until pine nuts are light golden, 3 to 6 minutes. Spread pine nuts out on a plate and let cool for 15 minutes.

Meanwhile, bring 2 quarts water to a boil in medium saucepan. Add basil leaves and 1 ½ teaspoons salt to boiling water and cook until basil is wilted and bright green, 5 to 10 seconds. Using a spider skimmer or a slotted spoon, transfer basil directly to a salad spinner and spin to remove excess water. Spread basil on a clean dish towel to dry. (If you don’t have a salad spinner, drain basil on clean dish towel and thoroughly pat dry with paper towels.)

Process parmesan in food processor until finely ground, about 30 seconds. Transfer to a medium bowl. Process garlic, pine nuts, basil, salt and remaining oil in now-empty food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer pesto to bowl with parmesan and stir to combine. Serve.