Step 1: Prepare Ingredients. Wash and thoroughly dry the fresh basil leaves. If using pine nuts, lightly toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, then let them cool completely. Grate the Parmesan cheese and peel the garlic cloves.
Step 2: Combine Solids. In the bowl of a food processor, combine the dried fresh basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse several times until the ingredients are coarsely chopped. Scrape down the sides of the bowl as needed.
Step 3: Add Olive Oil. With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube. Continue to process until the pesto reaches your desired consistency – either slightly chunky or smoother. Add a little more olive oil if you prefer a thinner consistency.
Step 4: Season and Serve. Stop the food processor and taste the pesto. Season with salt and freshly ground black pepper to taste. Blend briefly one more time to incorporate the seasonings. Your classic fresh basil pesto is now ready to use in your favorite fresh basil recipes!
Step 5: Store Properly. Transfer the pesto to an airtight container. To prevent browning, pour a thin layer of olive oil over the surface before sealing. Refrigerate for up to 5-7 days, or freeze in ice cube trays or small containers for up to 3-4 months. This method ensures your fresh basil recipes stay vibrant.