Rinse the leaves under running water and dry thoroughly with a clean towel or salad spinner. Remove large stems and damaged leaves. Clean the work surface and utensils before starting.

Place the pine nuts and garlic in the food processor. Pulse several times until finely chopped, stopping to scrape down the bowl with the machine switched off.

Add the dried basil leaves, Parmesan and measured salt. Pulse until the leaves are finely chopped and the mixture is evenly combined.

Add the olive oil gradually in small additions, pulsing between additions. Scrape down as needed. Stop when the pesto holds together as a spoonable sauce with small visible flecks; do not process endlessly.

Taste before adding any extra salt because Parmesan varies in saltiness. For pasta, loosen only the amount being served with a little reserved cooking water, then toss off direct heat.

Transfer unused pesto to a clean covered container, refrigerate at 40°F or below, and use within four days. Freeze small portions for longer storage and thaw in the refrigerator. Do not store at room temperature or home-can this pesto.