What You'll Need:

2 cups basil leaves, packed
2 garlic cloves, peeled
3 tablespoons pine nuts
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt

Quickly wash the basil, salad-spin dry, and put out on paper towels to dry thoroughly. (Outdoors they’ll dry in a snap.)

Pack the basil leaves into a measuring cup to the 2-cup line, then place the leaves along with the garlic cloves and pine nuts in a food processor or blender. Blend to a fine paste, scraping the sides several times.

With the machine running, slowly drizzle the olive oil into the pesto until it’s incorporated thoroughly.