Pesto Genovese

Add a small garlic clove and a pinch of coarse sea salt to a food processor or chopper and give it a short blitz until a paste forms. Add the pine nuts and pulse briefly again, just until they break down and turn creamy. Add the basil leaves in small handfuls, pulsing for a second or two each time and scraping down the sides as needed, taking care not to let the mixture heat up. Once the basil is finely chopped, add the grated Parmigiano Reggiano and pulse once or twice to combine. Finish by drizzling in extra-virgin olive oil and giving a final short blitz until the pesto is smooth, thick, and emulsified. The pesto should be vibrant green, spoonable, and aromatic, never oily or watery.