We separate the basil leaves from the stem (we do not use it because it is bitter and spoils the result), we wash and dry them thoroughly. To do this, we spread them on a sheet of absorbent kitchen paper, place another sheet on top and press lightly with the palm of the hand, with be careful not to break any leaves.
Remove all water it is an important step, so you have to take it easy. Basil is a very delicate plant that tends to oxidize easily. Any drop of water or any tear in the leaves will cause a change in the color of our pesto, turning it dark instead of bright and light green.
While the basil leaves are drying, we peel the garlic cloves, cut them in two, lengthwise, and remove the germ. We toast the pine nuts in a frying pan, without oil. We put all the ingredients in the glass of a food processor, along with half the oil and a pinch of salt, and crush.
When we have obtained a porridge and no pieces of pine nuts or basil are appreciated, we stop grinding to add the rest of the oil. We crush again, just to integrate the oil, and we have our basil pesto ready to use.