Step 1

Rinse your basil leaves and pat dry.

Step 2

Add them to the food processor with the pine nuts and pulse several times.

Step 3

Next, add the olive oil and blend until smooth.

Step 4

Add the Parmesan cheese and pulse.

Step 5

At this point, you may need to scrape any ingredients that have stuck to the side of your processor.

Step 6

Mince one garlic clove before adding to the processor and pulse again. I recommend taste testing at this point to determine if you’d like the other garlic clove.

Step 7

Scrape the sides of your processor again if necessary.

Step 8

Once you’ve added your garlic, add the salt and pepper, blending one last time.

Step 9

Transfer your pesto to a clean pint or half-pint jar. A thin layer of olive oil should begin to accumulate on top of the pesto. Twist the lid on the jar and refrigerate.