Basil Pesto - cooking recipe

Ingredients

2 cups fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 - 1/2 cup extra virgin olive oil
1/2 cup parmesan cheese, grated

Preparation

In a blender, pulse the basil, pine nuts, garlic, salt, and pepper until finely chopped.
With the blender still running, gradually add enough oil to form a smooth and thick consistency.
Transfer the pesto to a medium bowl and stir in cheese. Season the pesto with more salt and pepper, to taste.
The pesto can be made 2 days ahead. Cover and refrigerate.