Chill olive oil, blades and bowl of food processor in the refrigerator for 30 minutes. Thoroughly wash basil, run through salad spinner, and lay flat on clean kitchen towel to dry fully. Optional: Toast pine nuts and garlic over medium-low heat for 5 minutes or until pine nuts are golden. Allow to completely cool. Remove garlic clove from peel.
In a food processor or blender, pulse the basil, cheese, lightly toasted pine nuts and garlic together until minced.
With the food processor on medium speed, slowly drizzle in the olive oil in a steady stream until it has completely emulsified. Occasionally, pause the food processor to scrape down the sides, then run again until the mixture is thoroughly combined and smooth. Add salt and pepper to taste.
Serve as desired, refrigerate for up to 6 days or freeze for up to 6 months.
Wash basil quickly under running water but do not submerge them as it can oxidize and turn brown.
Chilling the oil, blades and bowl will avoid basil from further oxidizing from the heat of the blades.
Add thin layer of olive oil to top of jarred pesto sauce to retain texture, color, and flavor.
Store in the refrigerator for up to 6 days or in freezer for up to 6 months.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.