3 cups (3 ounces) fresh basil leaves
2 cloves garlic, peeled
2 tablespoons pine nuts
1/4 teaspoon coarse salt
1/2 cup extra-virgin olive oil, divided
1/4 cup grated Parmesan cheese

Wash the basil, discard the stems, and dry thoroughly.

In a blender, add garlic, pine nuts, and salt; process for approximately 15 seconds. Add basil leaves: using pulse technique, turning on and off, to shred the basil. With the machine on, drizzle in the olive oil to create a coarse mash. Add the Parmesan cheese and pulse to combine.

Makes approximately 1 cup.

NOTE:

The pesto will keep for up to 4 weeks in a covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, do not add the Parmesan cheese until ready to use. Below are some ideas on how to freeze pesto:

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Spoon the pesto into a foil-lined custard cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 to 3 months.
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To use, thaw in the refrigerator overnight, or remove from the foil and thaw quickly in the microwave. Add Parmesan cheese just before serving.
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Freeze in ice cube trays.
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Spoon into a ziplock bag and freeze.

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