Preheat oven to 425°F. In a skillet over medium heat, combine the water or oil oil, onion, garlic, 1⁄2 (scant) teaspoon of salt, and pepper. Cook for 9 to 12 minutes, until the onion has softened and becoming golden (reduce heat if needed, to prevent garlic from burning). Meanwhile, in a food processor, combine all the remaining ingredients, including the remaining 3⁄4 teaspoon of salt, except the basil and pine nuts (and pie shell!). Puree until very smooth. Once the onion mixture is cooked, add it to the food processor and puree again until smooth. Add the basil and puree fairly well, but leave a little more unprocessed with green flecks. Transfer to the pie shell, scraping out all of mixture. Bake at 425°F for 15 minutes, then lower the heat to 375°F, sprinkle on the pine nuts, and bake for 20 to 22 minutes. Remove from the oven and let cool for about 10 minutes before slicing.