In our food processor, we put the garlic, actually just 1.5 cloves since the garlic is a bit old and we need to cut off a bit, the pine nuts, and the salt and grind up for about 10 seconds. Next, we add the basil and pulse about 10 times until the basil is chopped. Then we turn on the processor and stream in half the oil. We turn off the processor and scrape down the pesto. We drizzle in another 2 tablespoons of oil with the machine on and then we are ready. We put half of the pesto in a resealable plastic container and stir in the cheese. The remaining pesto we put in an ice cube tray for future use. We want to freeze it without any cheese, and then when we defrost the cubes we will need to add parmesan. We pour the remaining 2 tablespoons of olive oil over the pesto in the ice cube tray and the plastic container. We refrigerate the container to be used over the next week and freeze the ice cube tray. When the cubes are frozen (we only have the tray half-way filled), we place them into a freezer bag.