Wash the leaves very carefully by filling a bowl with water, submerging the leaves and gently stirring them, then draining and drying them with paper towels. Alternatively, you can spin them in a salad spinner. In either case, the leaves must be completely dry.
Place the garlic clove in the mini food processor with 2-3 grains of coarse salt. Pulse a couple of times to crush.
Add all the other ingredients simultaneously, but in this order: first half the basil leaves, then the pine nuts, cheese, oil, the remaining basil leaves, and about 5 more grains of salt. Blend in 1-2 second pulses at low speed until you reach the desired consistency.
Place in an airtight container and cover with a thin layer of oil.
Grades
Don’t forget to read the introduction so you don’t miss any details about preparing this basil pesto recipe.
In this recipe, you can add up to 50g of grated cheese, either Parmesan or sheep’s milk cheese. It just depends on your taste.
This amount is enough to prepare a pasta dish for two people. Cook the pasta and drain it, then add the pesto and a little more oil. Stir well, and it’s ready to serve.