Fresh Basil Pesto

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

Special equipment needed: A food processor

1 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.
2 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.

Makes about 1 cup.

Notes: I used pecans, which I had on-hand. They were roasted and salted, which gave the pesto killer flavor, but also probably added a significant dose of unhealthiness. I also doubled the recipe by 1.5, went a little over on the garlic, and learned that that will give the pesto quite a zing, an almost spicy-hot flavor, which we liked, but others might not.