1/2 cup extra virgin olive oil, or more as needed, plus extra for topping for storage
1/2 cup freshly grated Parmesan, pecorino Romano, or other hard cheese
Steps
Put the basil with a pinch salt, the garlic, nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the side of the container if necessary and adding the rest of the oil gradually.
Add more oil if you prefer a thinner mixture. Serve or transfer to an airtight container and top with a thin layer of olive oil. Store in the refrigerator for a week or 2 or in the freezer for several months. Stir in the Parmesan by hand just before serving.
— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition
