1	large clove garlic
5	loosely packed cups fresh basil leaves
1	cup grated Parmigiano-Reggiano cheese
6	tablespoons pine nuts
1/3	cup extra-virgin olive oil
1/2	teaspoon salt
1/8	teaspoon ground black pepper

Choice Advice: If you don’t have Parmigiano-Reggiano cheese on hand, you’ll still sidestep the issues surrounding rBGH if you substitute another imported grating cheese such as Grana Padano or Asiago or a domestic sheep’s milk cheese such as Pecorino Romano.

Put the garlic in a food processor. Process until finely chopped, about 10 seconds. Add the basil, cheese, and pine nuts. Process until finely chopped, about 20 seconds. With the processor on, pour the oil through the feed tube in a slow, steady stream, processing until the mixture forms a loose paste, about 20 seconds. Add the salt and pepper through the feed tube and process until blended.

Use immediately or freeze in an airtight container for up to one year. Use a melon baller to scoop out frozen pesto as necessary.

Helping Hand: When adding frozen pesto to hot dishes, such as pasta, the heat of the dish will thaw the pesto. If using frozen pesto for a sandwich or other cold dish, remove the amount of pesto you need and thaw it at room temperature. Or for a quick thaw, microwave the pesto in 5-second increments.