–60 g (2 ⅛ oz) fresh basil leaves - 50 g (1 ¾ oz) pine nuts - 2 large garlic cloves -60 g (2 ⅛ oz) freshly grated Parmesan cheese - 130 ml (8 ⅘ tbsp.) extra virgin olive oil - 1 tsp. salt to taste
Remove the stems from the basil. Grate the Parmesan on a fine grater.
Place the basil leaves, pine nuts and peeled garlic cloves in the blender bowl. Run the blender for 15 seconds and chop all the ingredients.
Add some of the olive oil, the entire amount of parmesan and season with salt. Start the blender, gradually pouring in the remaining oil.
Transfer the finished pesto to a container. Use immediately or store in the refrigerator.