Pack basil leaves in food processor. Add the minced and mashed garlic, grated Parm, pepitas or pine nuts, and drizzle the olive oil over the top. Process to a purée, leaving it rough or go longer for more smooth texture, your choice. Taste and sprinkle with additional salt if you wish, and a few grinds of black pepper.

Use immediately or pack into a glass container, add a layer of olive oil on top, and keep refrigerated. It should keep its vibrant color and delicious taste for about a week.