Photo: Nigel Cox

Makes 1 cup

Ingredients

• 1½ Tbsp. (about 5 cloves) chopped garlic
• 3 cups basil, loosely packed
• 1 tsp. sugar
• 1 tsp. kosher salt, plus more to taste
• 1 tsp. ground black pepper
• ½ cup extra-virgin olive oil, plus more to taste
• ¼ cup pine nuts
• ¾ cup finely grated Parmesan cheese

Directions

In a food processor, combine garlic, basil, sugar, salt, and pepper. Pulse until garlic and basil just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to ¼ cup more olive oil as necessary.

Add pine nuts and pulse to combine (the nuts should still be slightly chunky).

Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste.