basil pesto

*i use a mortar and pestle to make my pesto--but it is common to use a food processor. use whatever makes you most comfortable
3 cups--packed fresh basil leaves
1/2 cups toasted pine nuts
1 large garlic clove-coarsely chopped
2 cups grated parmesan cheese
pinch of sea or kosher salt
zest of 1 lemon
pinch of crushed red peppers
1/2 cup or so of extra virgin olive oil

because i use a mortar and pestle, i have to do this in "batches".    place the coarsely chopped garlic in the mortar.  sprinkle the salt over and grind to a paste.  next, add in the basil.  adding a handful of basil at a time, grind with the pestle against the side of the bowl.  continue this until all the basil has been smooshed.  repeat this procedure with the pine nuts, adding a few tablespoons at a time, then the cheese.  slowly stir in the olive oil, lemon zest and crushed red pepper.
if using on pasta, cook the pasta according to package instructions.  reserve a few tablespoons of pasta water.  in a skillet, heat the reserved water and the pesto on low.  toss in the cooked pasta and warm until all is coated. use more cooking liquid if desired. top with a bit more cheese