Toast the Pinoli in a heavy skillet over medium heat, string frequently until fragrant, about 4-5 min. Transfer to a plate or bowl. Add garlic to the empty skillet. Toast until fragrant and the cloves start to turn light brown. About 7 min. Allow cloves to cool and then peel and chop. Put basil in a heavy duty zip-lock bag. Pound the big with a rolling pin until leaves are bruised. Place Pinoli, garlic, basil, extra virgin olive oil and 1/2 tsp salt in a food processor. Process until smooth. Transfer to a small bowl, stir in Parmesan, adjust salt to taste.