½ . fresh grated parmesan-Reggiano or Romano cheese
½ c. extra virgin olive oil
1/3 c. pine nuts or walnuts
3 medium-sized garlic cloves, minced
Salt and fresh ground pepper to taste.
All you do:
Place the nuts in a food processor and pulse a few times. Add basil and pulse again. Add the garlic, pulse a few more times.
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.
Serving suggestions for pesto:
Serve on pasta
On baked potatoes or even tossed with baby potatoes and baked.