Basil Pesto – Lauren Groveman

Ingredients

• 4 packed cups basil leaves (from 2 large very full bunches)
• 6 to 8 cloves garlic, minced
• 2/3 cup toasted pignoli nuts (toast in a preheated 350F oven until golden but not burnt, about 10 minutes, on a shallow baking sheet)
• 1 teaspoon red pepper flakes (optional)
• 2 scant cups olive oil (mix extra-virgin and pure olive oil), plus more for topping
• 1 1/4 cups freshly grated Parmigiano-Reggiano cheese
• Kosher or sea salt and freshly ground black pepper to taste