Makes 1 cup.

2 c. fresh basil or spinach leaves, packed
1/2 c. freshly grated Parmesan-Reggiano or Romano Cheese
1/2 c. extra virgin olive oil
1/2 c. pine nuts or walnuts
3 medium size garlic cloves, minced
salt and freshly ground pepper, to taste

Pinch basil leaves off steams and pack to measure. Combine basil, nuts and garlic in food processor, pulse until ingredients are finely blended. Add olive oil in a small stream with food processor on low speed continuously. Stop and scrape down sides of food processor with a rubber spatula as necessary. Add cheese, salt and pepper, and pulse again until blended.