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Kittencal's Perfect Pesto

I have experimented with many ingredient amounts for pesto, i have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator i suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- for red pesto; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.

Steps

Combine the basil , olive oil , pine nuts and garlic cloves in a blender.
Blend until a paste form , stopping often to push down the basil.
Add in the parmesan cheese and kosher salt.
Blend until smooth.
Transfer to a bowl.
If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel , the leaves should keep well refrigerated for up to 2 days.

Ingredients

fresh basil leaves, olive oil, pine nuts, fresh garlic cloves, parmesan cheese, kosher salt, fresh ground black pepper