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Don't ever save anything for a special occasion. Being alive is a special occasion.

Pesto Genovese

Directions:

1.   Place the basil leaves in a mortar and crush them with a pestle until they collapse into a pulp or toss the leaves in a food processor and process until they're finely chopped.

2.  Add the garlic and pine nuts and crust or pulse repeatedly until combined.  Transfer everything to a bowl to give yourself a little room to stir.

3.  Using a metal spoon, as slowly as you can, add the 1/3 cup olive oil into the mixture 1 spoonful at a time.  Then add the Parmigiano-Reggiano.  If a more drizzle-friendly consistency is desired, add the remaining 2 tablespoons olive oil; otherwise, leave it as is.  Taste and, if you feel it's necessary, season with salt or a salt alternative to taste.

Use immediately or store in a clean jar with a thin layer of olive oil on top.  Can be kept in the fridge for up to 3 weeks.