To a food processor add basil, pine nuts, parmesan cheese and garlic and process mixture until finely minced, while occasionally scraping down sides of processor.
Add 1/2 olive oil and process until well pureed, occasionally scraping down the sides of processor. Thin with a little more oil if mixture is thick, season with salt to taste.
Store in refrigerator in an airtight container.
How to Blanch Basil:
If you want to keep the pesto green, you'll need to blanch the basil first (this step is optional, it's only if you want it to stay nicely green). To do so, bring a large pot of water to a boil over moderately high heat and fill a medium bowl with ice and cold water.
Carefully transfer half of the basil to boiling water using a large wire sieve, then submerge and allow to boil for just 5 seconds. Immediately remove from boiling water and transfer to ice water.
Allow to rest for about 10 seconds, then transfer to paper towels to drain excess water (lightly dab water away, but don't squeeze dry). Repeat with remaining basil.
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