The Navaho and Zuni Indians from CO., AR., UT., and NM, would traditionally gather pine nuts in autumn.
½ cup pine nut
5 cups of fresh basil
5 cloves garlic
1/3 cup Reggiano Parmesan
3 Tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Combine all of the ingredients in a bowl of a food processor fitted with a blade, process to puree, season with salt and pepper.