2 cups fresh basil leaves
1/2 pound Parmaseano Regianno cheese, cut into 1-inch cubes
1 cup extra virgin Italian olive oil
1/2 cup pinyon seeds (pine seeds)
1 teaspoon salt
1 teaspoon ground black pepper
Place cheese in food processor and chop until you achieve a fine grate. Add remaining ingredients except for oil, and chop until all are finely chopped. With blade moving, drizzle in the oil and continue until well-blended. It should be a thick paste, but add more oil if you like it thinner. Adjust seasoning. Scrape into a sealed container and refrigerate. Bring to room temperature before using. Keeps in refrigerator about 2 weeks.