In a high speed blender combine all the ingredients (except extra virgin olive oil) and blend it smooth. While blending if you feel that the pesto has become dry and its tough to blend further add 2 tbsp more water and then blend again until smooth. (Do not add further water).
Spoon it out in a serving bowl and do a taste test. Adjust salt if required. Stir in extra virgin olive oil and serve over toast or toss it with pasta.
This recipe can be refrigerated for about 2 weeks in an air tight glass container.
If you toss it with pasta then make sure to garnish with more fresh basil to enhance its flavors.
This recipe makes about 1 ½ cups of pesto and the serving size is 2 tbsp per person.