In either a food processor or with a mortar and pestle, blend/press the basil, garlic, pine nuts, Parmigiano cheese into a paste-like consistency.

Slowly drizzle in the olive oil while the processor is still running.

Add the sea salt.

Blend thoroughly until a smooth consistency is achieved.

Top off your jar/container with a layer of extra-virgin olive oil to better preserve the pesto.

Pesto stays fresh in the refrigerator for one week in a covered container.

For freezing pesto, simply fill an ice cube tray with pesto and freeze until solid.

Once frozen solid, remove the cubes from the ice cube tray and wrap in plastic and return the cubes to the freezer.

Use these pesto cubes in future recipes at ANY time of the year!