Makes about 3/4 cup pesto
In food processor or blender, add basil, nuts, cheese, salt, garlic and a small amount of oil. Blend until finely chopped. With machine running, drizzle in the remaining olive oil in a slow steady stream to emulsify.
To store: Place pesto in an airtight container with plastic wrap pressed against the surface so it doesn't oxidize and turn brown. Refrigerate, up to a week. Freeze up to 6 months (thaw before using).