Gather your fresh ingredients. Rinse basil leaves and pat dry. Grate Parmesan cheese and prepare garlic.

In a food processor, combine basil, grated Parmesan, garlic, and pine nuts. Pulse until finely chopped.

With the processor running, slowly drizzle in olive oil until desired consistency is reached.

Taste the pesto and season with salt and pepper to achieve a balanced flavor.

Transfer the pesto to an airtight container, cover with a layer of olive oil, and refrigerate or freeze for storage.