In a blender, pulse the basil, pine nuts, garlic,
1/2 teaspoon of salt, and 1/4 teaspoon of pepper
until finely chopped. With the blender still
running, gradually add enough oil to form a smooth
and thick consistency. Transfer the pesto to a
medium bowl and stir in 1/2 cup of cheese. Season
the pesto with more salt and pepper, to taste.
(The pesto can be made 2 days ahead. Cover and
refrigerate.)
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