You only need a few simple ingredients to make the most amazing homemade basil pesto. It's so delicious and easy you will never want to go back to store-bought again!
Add basil, pine nuts, parmesan and garlic in the bowl of your food processor.
Pulse a few times until ingredients are combined and look like a rough paste.
Pour olive oil slowly in the food processor while it's running (or add a little at a time, mix, add a little more and mix again). Pulse until it's mixed and somewhat smooth (I like it not perfectly smooth!), scraping down the sides of the food processor as needed. Season with salt to taste. Serve.
Make ahead: If you're not planning to use the pesto straight away, transfer to an airtight container and cover the surface with olive oil to prevent oxidation (this causes the pesto to darken but doesn't change the taste). Store in the fridge for up to a week.
Freezing: Pesto freezes really well. If you know from the start you're going to freeze it, omit the cheese (it doesn't freeze well). For individual portions, line an ice cube tray with plastic wrap, fill each pockets with pesto and freeze. Remove from the ice cube tray and store in freezer bags. When ready to eat, thaw in the fridge (not in the microwave) and add in the cheese.