Add the basil leaves and crushed garlic to the bowl of a food processor. Scatter over salt and add 1/4 c of the olive oil. Process until combined.Scrape down the sides, add the pine nuts and another 1/4 c of olive oil. Process briefly so the pine nuts are still chunky.Drizzle the last 1/4 c of olive oil through the feed tube and process until just combined. Add the cheese and pulse a couple of times or if the cheese is finely grated, you can just stir it through.Season to taste with extra salt if required.If you prefer a smoother pesto, then process longer.Store pesto in the fridge in a jar or container, with a thin layer of oil over the top of the pesto to prevent it from browning. Seal the container. Lasts for up to a week in the fridge or freeze in a container for up to 3 months.