Directions

1. In a tall jug, add the garlic clove, olive oil, and toasted pine nuts. Blend with an immersion blender until roughly combined.

2. Next, add the basil, a pinch of salt, and the grated Parmesan. Pulse the mixture until it comes together, ensuring the pesto retains some texture. You don’t want it to be too smooth.
3. If you don’t have an immersion blender, you can use a mortar and pestle or a stand blender to make the pesto.