3 ounces Parmigiano Reggiano cheese, cut into ½-inch cubes
2 garlic cloves
½ cup pine nuts or walnuts, lightly toasted
5 cups tightly packed fresh basil leaves, unblemished (about 20 ounces)
¼ to ½ teaspoon kosher or sea salt
⅔ to ¾ cup extra virgin olive oil
Nutritional information per serving (1 tablespoon): Calories 104 • carb. 1g • pro. 2g • fat 11g • sat. fat 2g • Col. 4mg • sod. 41mg • calc. 51mg • fiber 0g
1. Insert the chopping blade into the work bowl of the food processor. Add the cheese, nuts, and garlic and process on High until roughly chopped, about 10 seconds. Add the basil, salt, and pepper; chop using 10 to 15 pulses. With the machine running on Low, add the olive oil in a slow and steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute.
Scrape down the sides of the work bowl. If a thinner consistency is desired, process with additional oil or water.
2. To store the pesto, transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.