Picook's Pesto Sauce

Rinse the basil package under cold water and pat dry thoroughly with paper towels to remove excess moisture.

Peel and roughly chop the 6 garlic cloves into smaller pieces for easier processing.

Add the pine nuts to a food processor and pulse for 20-30 seconds until lightly crushed but still textured.

Add the chopped garlic cloves and pulse again for 10 seconds to combine.

Add the fresh basil leaves (stripped from stems) to the processor and pulse until coarsely broken down, about 15-20 seconds.

Drizzle in approximately 1 cup of olive oil while pulsing gently until the mixture reaches a chunky, spreadable consistency.

Add the 2 tablespoons of Parmesan cheese, 1 teaspoon of salt, and ½ teaspoon of pepper to the processor.

Pulse 3-4 times to incorporate the cheese and seasonings evenly, being careful not to over-blend as pesto should retain texture.

Taste and adjust seasoning with additional salt or pepper as needed, then add more olive oil if a looser consistency is preferred.

Transfer the pesto sauce to a serving bowl or jar, and use immediately or refrigerate in an airtight container for up to 5 days.