Boil at least 3-4 inches of purified water in a large stock pot. While the water comes to a boil, set up a colander in your sink, directly under the faucet.

Once boiling, submerge basil leaves in water for about 15 seconds. Remove with a slotted spoon and transfer to colander. Rinse with the coldest water you’ve got, until the leaves are chilled. Then squeeze out all the water. You’ll have about a half cup of blanched basil leaves.

Blend or process the blanched basil, garlic, pine nuts, and grated parmesan in a blender or food processor. Add some of the blanching water a teaspoon at a time, if need be.

When the pesto reaches your desired consistency, 2-3 minutes, remove from the mixer and place in a bowl. Stir in ¼ cup olive oil, or more if desired.