As seen on Pennies on a Platter

1 cup packed fresh basil
3 cloves garlic
1/4 cup pine nuts
1/4 to 1/3 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
salt and pepper to taste

Add basil, pine nuts, garlic and Parmesan cheese to a food processor. Pulsate until thoroughly mixed. Slowly add the oil and pulsate until fully combined. Season with salt and pepper.

Store in an air-tight container. Drizzle olive oil on top to keep fresh. Will keep for a few weeks in the fridge.

To freeze: Section pesto into ice cube tray and freeze. When frozen, transfer to a freezer bag and keep frozen for 3-6 months.

Source: Adapted from Savory Sweet Life

http://penniesonaplatter.com/2010/02/08/fresh-basil-pesto/