From The Moosewood Cookbook
3 cups (packed) fresh basil leaves 1/3 cup olive oil
3 to 4 large cloves garlic 1/3 cup Parmesan
1/3 cup pine nuts or chopped walnuts, lightly toasted
Salt and Fresh ground black pepper to taste
Place the basil leaves, garlic, and nuts in a food processor and pulse until well blended. With the food processor running, slowly pour in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper. To serve, place room temperature pesto in a warmed serving bowl. Add hot pasta and toss thoroughly. Allow 2 to 3 TBSP of Pesto per serving.
*It is important that you never heat your pesto, no matter what kind of pesto you make. If serving hot, always add room temperature pesto to hot food.