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.