1. Put basil and the garlic in the food processor and process, using the pulse button, until the leaves are finely chopped.
  2. Add pine nuts and pulse again until finely chopped.
  3. Add the cheese and repeat the process above until the cheese is combined with the basil mixture.
  4. With the processor running, pour olive oil in a slow, steady stream through the feed tube until the mixture forms a smooth paste. Use more or less oil, depending on your personal preference.
  5. Remove from the processor bowl and season to taste with the salt and pepper.

Pinching basil is a delightful job because it smells so delicious, your hands, garden and kitchen will be filled with its pungent aroma. Enjoy a little bit of summers’ bounty every time you use your lovingly stored basil throughout out the winter and spring months!