2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (toasted)
2/3 cup olive oil
salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a bowl and mix in the cheese.
Cook some pasta (reserve some of cooking water before draining) and stir in the pesto. If the mixture is to dry add a splash or two of cooking starchy liquid and mix well.
Refrigerated, in an airtight container, and with a layer of olive oil on top pesto can last up to one week.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.