Watch the accompanying recipe video to get a step-by-step visual guide

• Start by washing and thoroughly drying fresh basil leaves. This ensures they are clean and free from excess moisture.
  2 cups fresh basil leaves
• In a food processor, place half of the fresh basil leaves, along with a pinch of salt and a drizzle of olive oil. Pulse until they are finely chopped and form a rough paste. Use a rubber spatula to push down any basil leaves that stick to the sides.
  ⅛ teaspoon salt, ¼ cup olive oil
• After pulsing the first half of the basil leaves, add the remaining half to the food processor. Pulse again to incorporate them evenly with the first batch. As needed, use the rubber spatula to ensure all the basil leaves are blended uniformly.
  
• With the basil leaves well-blended, add the pine nuts and grated Parmesan cheese. Continue blending while slowly drizzling in extra virgin olive oil until the mixture reaches your desired pesto consistency. Season with salt to taste.
  5 tablespoon parmesan, 2 tablespoon pine nuts, 1 garlic clove, ¼ cup olive oil
  
• Taste the pesto and adjust the seasoning, as needed. You can add more salt, olive oil, or garlic for your preferred flavor.
  
• Your homemade Pesto Di Basilico is now ready to be used immediately or stored in an airtight container in the refrigerator for later use. (see video)