2 cups packed fresh basil leaves (4 ounces)
1/4 cup pine nuts
1 large or two small garlic cloves
1/4 cup grated Parmesan cheese (optional)
1/3 cup extra-virgin olive oil
1/4 tsp salt
pepper
Pulse nuts (and garlic if you are using it) in a food processor until it forms a coarse paste. Add basil and optional Parmesan cheese. Pulse to blend. Add olive oil until it is the consistency you like. Season with salt and pepper.
Can be made one day ahead, or freeze. Omit the cheese if it is being frozen. (Add it when served after thawing.)
Freezing: makes 9 mini cupcake pans indentations, or 3 regular cupcake blocks.