3 to 5 cloves garlic
1 cup pine nuts, slivered almonds or walnut halves
2 tablespoons grated Parmigiano-Reggiano cheese (optional)
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
4 packed cups chopped fresh basil leaves
1/2 cup extra-virgin olive oil, plus more for storage
Juice of 2 lemons
Crushed red pepper flakes to taste (optional)
Place garlic in the bowl of a food processor and pulse until coarsely chopped. Add nuts, Parmesan, salt and pepper and chop until the nuts are finely crushed. Add the basil, oil and lemon juice and pulse for 1 minute or until smooth. Stir in red pepper flakes (if desired).
To store, transfer the pesto to a jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate for up to 10 days or freeze for up to 3 months.
Yield: Makes 2 Cups
Recipe from Epicurious