Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         hand basil leaves -- about 3 cups
   3      tablespoons   parmigiano-reggiano
   1      tablespoon    pine nuts -- to 2
   2                    garlic cloves -- chopped
   1      cup           extra-virgin olive oil

Preparation:

Pulse basil leaves, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well-combined and emulsified. Serve pesto with a long, thin pasta such as fettuccine or spaghetti. Makes 2 cups (enough for 1 1/2 pounds of pasta).