2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or chopped walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil and pine nuts (or chopped walnuts) in a food processor; pulse a few times. Add garlic, and pulse a few times more. Add olive oil in a steady stream while running food processor. Stop processor and scrape sides with spatula. Add cheese and pulse until blended. Add salt and pepper to taste. Makes 1 cup. Serve on pasta, baked potatoes, or toasted bread.