Rinse your basil leaves and pat dry.

Add them to the food processor with the pine nuts and pulse several times.

Next, add the olive oil and blend until smooth.

Add the Parmesan cheese and pulse.

At this point, you may need to scrape any ingredients that have stuck to the side of your processor.

Mince one garlic clove before adding to the processor and pulse again. I recommend taste testing at this point to determine if you’d like the other garlic clove.

Scrape the sides of your processor again if necessary.

Once you’ve added your garlic, add the salt and pepper, blending one last time.

Transfer your pesto to a clean pint or half-pint jar. A thin layer of olive oil should begin to accumulate on top of the pesto. Twist the lid on the jar and refrigerate.