Rinse approximately two cups of fresh basil leaves under cold water and separate the leaves from the stems. Set aside on a paper towel to remove excess moisture.

Gently pat the basil leaves dry with paper towels to prevent the sauce from getting too watery.

In a food processor, add about 3-4 tablespoons of extra virgin olive oil along with 1-2 cloves of garlic. Blend on low speed for 15-20 seconds.

Add 1/4 cup of pine nuts to the garlic-infused oil and blend for an additional 20-30 seconds until finely ground.

Incorporate the dried basil leaves and 3/4 cup of freshly grated Parmigiano Reggiano, along with 2-3 tablespoons of olive oil. Blend together for about 30 seconds, scraping down as needed.

Taste the pesto and add a pinch of salt if needed. If too thick, drizzle in more olive oil until achieving the desired consistency.

Give the pesto a final blend for about 15 seconds. Store in an airtight container.