Basil Pesto

Basil Pesto
(recipe compliments of my Aunt Julie)

2 cups Basil Leaves (packed)
2 cloves Garlic
1/2 cup Pine Nuts (can also use walnuts or pecans.  Toast the nuts for a nuttier flavor)
1/2 cup EVOO (extra virgin olive oil)
3/4 cup Fresh Grated Parmesan or Romano cheese (Manchego could work)
1/4 tsp Salt
2 tsp Lemon Juice
1 tsp hot water

Directions:
1) In a food processor, using the blade attachment:  Process the basil, garlic, and nuts.  Process until smooth.  You may need to scrape down the sides a few times.
2) Pour the EVOO through the shoot while the processor is running
3) Open the processor up, then add the rest of the ingredients.  Process until smooth, again you may need to scrape the sides to get it all.

Yields 1 cup.
This freezes well.

NOTES:
I made 2 batches, each using different types of basil and different olive oils.  I used DeCarlo Olive Oil with regular Basil, and then the Georgia Olive Oil with Christmas Basil.  Both are very tasty, but definitely different. 
Use Christmas Basil for a nuttier flavor.  I have not made this with Purple Basil yet, but I would love to try it.
Also, I made some pesto using fresh Arugula instead of Basil.  It turned out okay, but needed more salt and lemon juice than this recipe calls for.