Bring a medium pot of water to a boil. Blanch basil leaves for 10 seconds (optional — this intensifies the green color). Immediately transfer basil to a bowl of ice water, then strain well to remove excess moisture.

In a blender or food processor, pulse pine nuts and garlic clove a few times. Add the blanched basil.

With the processor running, slowly drizzle in olive oil until you reach your desired consistency.

Season with kosher salt—remember Parmesan adds saltiness, so start light.

Stir in the grated Parmesan just before serving. Reserve any leftover pesto without Parmesan for up to 2-3 days refrigerated or freeze for 3-4 weeks.