2 cups loosely packed fresh basil leaves
4-5 garlic cloves
1/3 cup toasted pine nuts or 1/3 cup toasted walnuts
1/3 cup grated Parmesan cheese
¼ teaspoon salt
Freshly ground pepper
½ cup olive oil
Combine the basil, cheese, nuts, salt and pepper in a blender or food processor and process briefly. With the motor running, add ½ cup olive oil in a slow, steady stream. Continue processing until the pesto is the texture you prefer. If you plan on keeping this for a while in the refrigerator, float a tablespoon or so of oil across the surface to keep the top from turning brown, then cap tightly. It should keep until all used up. Serve at room temperature.