Heat a dry skillet, over medium heat, and lightly toast the pine nuts.
In a food processor, add the cooled pine nuts, basil, and garlic; pulse just to combine.
Slowly add the olive oil, in a constant stream while the food processor is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Pat dry the salmon with paper towels, then season lightly with salt and pepper.
Heat a skillet, over medium-high heat, then spray with cooking spray.
Cook salmon about 4 minutes per side or to desired doneness. (Do not overcook, it will continue cooking when removed from the pan.)
Serve salmon with pesto spooned over the top.
Cook's Note: If you like your salmon spicy, season fillets with Cajun spices before searing.