Traditional Pesto (Pesto Genovese) from How to Cook Everything by Mark Bittman

• 2 cups loosely packed cups fresh basil leaves, rinsed and dried
• Salt
• ½ clove garlic, peeled, or more to taste
• 2 tablespoons pine nuts or chopped walnuts*
• ½ cup extra virgin olive oil, or more if desired
• ½ cup freshly grated Parmesan, pecorino Romano, or other hard cheese (optional)

Combine the basil with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender.  Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.  Add more oil if you prefer a thinner mixture.  Store in the refrigerator for a week or two, or in the freezer for several months.  Stir in the cheese by hand just before serving.