Ingredients 

• 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

The Method:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
3. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.