Remove the blade of your food processor and transfer to your fridge to chill for 10-15 minutes while you prep the ingredients.
Rinse your basil in ice water for a few minutes. Remove and dry it as best as possible; you don't want watery pesto. Remove and discard all of the stems.
To your food processor add the basil, garlic and pine nuts and pulse until chopped finely - about 30 seconds. Next add in the salt and with the motor running, drizzle in the olive oil. Stop the machine and add in the cheese. Turn the food processor back on and pulse until smooth - about 30 seconds more.
Store your pesto in a sealable jar in your fridge.
Notes
Lasts for one week in the fridge and 6 monhts in the freezer.