A basic pesto recipe using fresh basil and pine nuts.
Place all ingredients in food processor or blender and blend until smooth. Add additional olive oil if needed; add additional salt to taste. Serve immediately or store in a tightly sealed container in the refrigerator for 2 to 3 days. If you want to freeze it, prepare it without the cheese and freeze it in cubes in the ice-cube tray. Thaw cubes as needed, add freshly grated cheese.