Add all ingredients to a food processor and pulse a few times to chop everything up. Turn the processor on, and process the mixture until it’s as smooth as you like it.
Taste and add more salt if desired. Serve.
Notes
This recipe yields 1 cup of pesto. Easily double or triple it for a larger amount.
Store pesto in a lidded glass jar in the fridge for up to 5 days.
To help prevent the top of the pesto from browning, you can press a piece of plastic wrap directly on top of the pesto before covering with the lid of the jar.
If you don’t have pine nuts, you can use other types of nuts here. Pistachios, pecans, and almonds all work well.
If your pesto comes out too chunky when you'd prefer it smooth, add a small amount more of extra virgin olive oil and pulse again.