2 cups fresh basil leaves

2 cloves garlic

¼ cup pine nuts (*see note below)

2/3 cups extra virgin olive oil, divided

Sea salt & freshly ground black pepper to taste

½ cup freshly grated Reggiano Parmesan**

 

 

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add ½ cup of the oil and process until fully incorporated and smooth.  Season with salt & pepper.  If using immediately, add all the remaining oil and pulse until smooth.  Transfer the pesto ito a large serving bowl and mix in the cheese.  If freezing, transfer to an air-tight container and drizzle remaining oil over top.  Freeze for up to 3 months.  Thaw and stir in the cheese.

 

*Optional:  Prior to starting, place on pine nuts on microwaveable plate and microwave for 3 minutes.  Continue to microwave at 1-minute intervals until lightly toasted & golden brown.  Allow to cool before combining with other ingredients in food processor. 

 

Info on Reggiano Parmesan: http://en.wikipedia.org/wiki/Parmigiano-Reggiano