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When making pesto it’s essential that your basil leaves are completely dry. There are a few ways how you can achieve this.
Wash basil quickly under cold running water an hour or more before making pesto. Shake off access water and place basil (still with stems) in glass with water (to avoid wilting) and let air dry. When ready to use pinch off all the leaves and discard the stems.See 2 more ways how you can prepare basil for pesto in the notes below.
Cut garlic clove in half and remove the germ (core) if it has one. Place it in a food processor together with pine nuts and cheese. Pulse quickly until you get grainy texture. Make sure to scrape the bowl a few times. Don’t over-pulse.
Add basil leaves, salt and oil. Pulse quickly scraping the sides of the bowl. Add 1-2 ice cubes or oil cubes that you froze in advance (see extra tips above the recipe).Pulse again until you get the creamy paste. Make sure to stop a few times to avoid over heating. Scrape the side of the bowl as/if needed to blend all ingredients together.