Yields 1 cup.
4 cups fresh basil leaves
1/4 cup chopped pecans or pine nuts
2 cloves chopped fresh garlic
1/3 cup Parmesan cheese
Salt and pepper to taste
2/3 cup olive oil
Place first five ingredients in a blender or food processor. Slowly add oil, while pulsing, until pesto reaches desired consistency.
Before serving or using on bruschetta, you may need to stir ingredients again to incorporate oil.