Wash and dry the basil leaves using a salad spinner or by patting them dry with a paper towel. Make sure to remove the leaves from the stems completely.

Optionally, bruise the basil leaves using a mortar and pestle or by rolling a pin over them in a sealed plastic bag until they're fragrant.

Add the basil, garlic, pine nuts, salt, and pepper to a food processor. Pulse a few times to break down the ingredients into a coarse texture.

While the processor is running on low speed, slowly drizzle in the olive oil until the mixture forms a smooth paste.

Add the grated parmesan cheese and process for an additional 5 seconds to combine evenly.

Season to taste, then transfer the pesto to a bowl. It's ready to use immediately or can be stored in an airtight container.