Pesto Genovese (Authentic Italian Basil Pesto) Recipe

In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped.

While the machine is running, slowly pour in the olive oil until the pesto is smooth and well blended. If needed, scrape down the sides of the processor or blender with a spatula.

Season with salt and pepper to taste. Blend again until combined.

Transfer the pesto to a bowl and serve immediately, or store in an airtight container in the refrigerator for up to a week.