- 2 C fresh packed basil leaves
- 2 cloves garlic
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated parmigiano reggiano
- 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.
- Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.