Kelsey (Harden) Pierce
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 walnuts
3 medium sized Garlic cloves, minced
Salt and Freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Makes 1 cup.