To make homemade pesto, place 4 cloves of garlic and 1 teaspoon of kosher salt into the bowl of a food processor. Process until the garlic is minced. Then add 2 cups of lightly packed fresh basil leaves, 1/2 cup extra-virgin olive oil, and 2 tablespoons of toasted pine nuts. Process again until the sauce is smooth. Then add 1/2 cup of freshly grated Parmesan cheese, and pulse just until combined. You can use the pesto sauce immediately, or store in your refrigerator for up to two weeks. For longer storage, place in your freezer for up to three months.