Wash the basil leaves thoroughly under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towels.

Toast the pine nuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. This step enhances their flavor.

Peel the garlic cloves and set them aside.

In a food processor, combine the basil leaves, toasted pine nuts, garlic, salt, and black pepper. Pulse until the mixture is finely chopped.

With the food processor running, slowly drizzle in the extra-virgin olive oil. This emulsifies the oil with the other ingredients, creating a smooth pesto.

Stop the processor and scrape down the sides with a spatula to ensure everything is well mixed.

Add the freshly grated Parmesan cheese and pulse again until combined. Taste and adjust seasoning if necessary.

Transfer the pesto to a clean storage container. If not using immediately, drizzle a thin layer of olive oil on top to prevent oxidation.

Store in the refrigerator for up to one week or freeze for up to three months.

Serve the pesto with pasta, use it as a spread on sandwiches, or enjoy it as a dip with fresh vegetables.