I have learned that thoughtfully adding the ingredients to a food processor and pulsing rather than puréeing makes for a better blended pesto. Here’s how.
Add garlic, half of the basil, pine nuts, Parmesan cheese, and salt to food processor. Pulse until roughly chopped.
Scrape down sides and add remaining basil. Pulse into a rough paste.
Add in oil and pulse until combined.
Store pesto in the smallest container possible to eliminate air pockets. Pour a thin layer of olive oil over surface and refrigerate for up to 1 week.