This recipe is the more classic version of pesto, as the basil leaves are a blanched for a couple of seconds in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green glow and to reduce any bitterness. You can make a quick Pesto of course, without blanching and by adding all ingredients to a food processor and pulse a few times til it has the right consistency.
Quickly blanch the basil leaves in boiling water for about 3-4 seconds and shock them in ice water. Remove from ice water and set aside.
Cut garlic cloves in half lengthwise. Add cold water to a small pot, add the garlic and bring to a boil. When come to a boil remove from pot and shock in ice water. Remove from ice water and set aside.
Pulse garlic, basil leaves and some salt in a food processor.
Add pine nuts and pulse again.
Turn the mixture out in a bowl and add half of the Parmesan cheese.
Stir gently and while stirring add some of the extra virgen olive oil. Add enough to make it to an oozy consistency. (Check if you need more or less olive oil, it's up to you)
Add the rest of the Parmesan cheese and poor some more olive oil in, while gently stirring.
Season to taste with salt and pepper.
Optional: Add a tiny squeeze of lemon juice to lift up the flavours and give the pesto a bit of a kick.