Prior to starting. Make sure to clean basil by rinsing in cold water. Pat dry and remove leaves from stalks. Note: Fresh basil from garden can be used (approximately 2 stalks of leaves used) or 2 (0.5oz) packages of store bought fresh basil (Optional step) In a small pan, set to low heat and roast pine nuts until fragrant. Once complete set aside and allow to cool for a few minutes.
In a blender, add one clove of garlic and the 1/4 cup of olive oil. Blend until no large pieces of garlic remain. If a more garlic flavor is desired, more garlic can be added later. Next, add 10g of pine nuts into blender and blend well.
Once the garlic, oil, and pine nuts have been blended together. Add about 1.5 package or 0.7oz basil, leaves, 3 tbsp of parmesan reggiano, 1 pinch of salt, and 2 tbsp of extra virgin olive oil in blender.
Blend for about 20 to 30 seconds. Make sure to scrape and incorporate any ingredients along wall of blender into pesto mixture. The mixture should now look like a beautiful pesto sauce.
Using a spoon, taste pesto sauce mixture. This is where taste preference can come in. If you want more oil, parmesan reggiano, garlic, or basil now is the time to adjust to personal taste.
Serve over any pasta to give it a fresh pesto flavor.
