2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup organic Italian pine nuts (no Chinese)
1/3 cup extra-virgin olive oil
Himalayan salt and freshly ground black pepper, to taste
Save till the end...
Additional 1/3 cup extra virgin olive oil
1/2 cup freshly grated parmesan chees
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/3 cup olive oil and process until fully incorporated and smooth. Season with the salt and pepper.
Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.