Step 1

Combine pine nuts and 1 tablespoon oil in 8-inch skillet. Cook over medium heat, stirring often, until pine nuts are light golden, 3 to 6 minutes. Spread pine nuts out on plate and let cool for 15 minutes.

Step 2

Meanwhile, bring 2 quarts water to boil in medium saucepan. Remove and discard basil stems from leaves (you should have 4 cups leaves [3 ounces by weight]). Add basil leaves and 1½ teaspoons salt to boiling water and cook until basil is wilted and bright green, 5 to 10 seconds. Using spider skimmer or slotted spoon, transfer basil directly to salad spinner and spin to remove excess water. Spread basil on clean dish towel to dry. (If you don't have a salad spinner, drain basil on clean dish towel and thoroughly pat dry with paper towels.)

Step 3

Process Parmesan in food processor until finely ground, about 30 seconds; transfer to medium bowl. Process garlic, pine nuts, basil, salt, and remaining oil in now-empty processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Serve

Step 4

TO MAKE AHEAD: Place pesto in sealable 1-pint container and cover with additional 1 tablespoon extra-virgin olive oil. Refrigerate for up to 2 days or freeze for up to 1 month.