Separate the leaves from the stems, put the leaves in a bowl with water, and rinse well to remove sand residues. Transfer to a strainer and shake to release as much liquid as possible.
Transfer the basil leaves to a food processor, add minced garlic, olive oil, pine nuts, and salt to taste, and process until you get a spread.
Transfer to an airtight container, jar, or ice cube tray. Keep in the fridge or freezer.
This pesto is excellent in a sandwich, salad, soup, or with baked potato. Add grated parmesan and coconut milk, and you will get a perfect sauce for pasta.
