2 cups packed fresh basil leaves
2-3 cloves garlic, minced
1/2 cup pine nuts or walnuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese
Combine the basil, and pine nuts in a food processor and pulse until coarsely chopped. Add garlic and cheese and pulse again several times. Slowly drizzle the olive oil and blend until fully incorporated and smooth. Scrap down the sides as needed. Season with salt and pepper.
If freezing, transfer to an air-tight container and drizzle some oil over the top before storing. Freeze for up to 3 months. Thaw and stir in cheese.