Pesto Genovese

2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 teaspoon salt, or to taste

Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, "loosen" the sauce with a little bit of the boiling water from the pasta pot.