Start by rinsing and patting dry the fresh basil leaves. Peel the garlic cloves and grate the Parmesan cheese.

In a food processor, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until roughly chopped.

With the processor running, slowly drizzle in the olive oil until the pesto forms a vibrant green paste.

Add a pinch of salt and blend briefly. Adjust salt and consistency as needed.

Serve immediately or store in an airtight jar with olive oil on top to prevent oxidation.