Basil Pesto

Wash and coarsely chop the basil with a knife. In a food processor, pulse together the basil, garlic, pepper, and salt. Slowly add ⅓ cup (60 g) olive oil to make a smooth paste. Add the cheese and pulse, adjusting the consistency with more olive oil, if necessary. Carefully pulse the pine nuts, if using, into the pesto, retaining some medium texture with the nuts. Store the pesto in refrigerato