Wash the basil leaves gently in cold water. Lay them on paper towels and pat them dry. Ensure no water is left; wet leaves can make the pesto watery.

Add 3 tablespoons of olive oil and the garlic clove to your blender. Blend until the garlic is smooth. This step helps the garlic mix better and keeps the basil from overheating.

Toss in the pine nuts and blend again. The mixture will thicken, giving the pesto its nutty base.

Now add the basil leaves. Blend gently. If the mix is too thick, add more olive oil one spoon at a time. Do not blend just enough to break down the leaves.

Add the Parmesan cheese and a pinch of salt. Blend for 30 seconds. Use a spoon to scrape the sides down and mix again.

Taste your pesto. If needed, add more cheese, oil, or garlic. The sauce should be thick, creamy, and full of flavor.