Place pine nuts in a small skillet and place over medium heat until lightly browned, about 5 minutes. Watch carefully as they can burn easily.

Transfer the pine nuts to a food processor. Add the basil and garlic and process until finely chopped.

With the machine running, slowly add the olive oil and then the stock. Add the parmesan and process until a paste forms, scraping down the sides of the bowl.

Refrigerate until ready to use. This also freezes well.