2 cloves garlic
4 cups fresh basil leaves, washed and thoroughly dried
1/2 tablespoon coarse sea salt
1/2 cup pine nuts, toasted
1 cup extra-virgin olive oil
1 cup freshly grated Parmigiano Reggiano cheese
Pesto can be served fresh or it can be reserved in the refrigerator or the freezer. Do not add the nuts or the cheese before refrigerating or freezing as these two ingredients can spoil. Just process the garlic with the salt, basil and oil, refrigerate or freeze in an airtight container, and add the nuts and cheese just before serving.