1. Place the basil leaves, grated cheese, pine nuts, garlic and pepper in a food processor and process until just chopped. Do not over-process, or the basil bruises and turns brown.

2. With the processor running, pour in about one half cup or oil in a thin, steady stream. Adjust the oil quantity as needed to achieve the desired consistency.

3. If using the pesto later, place it in a non-reactive bowl and place plastic wrap directly on the surface to prevent browning.

4. Salt to taste.

NOTE: Store in the refrigerator up to several days. Frozen pesto will last up to one year.