PESTO for eating fresh or freezing

In food processor, blend until coarsely chopped:
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Slowly drizzle in:
1/2 cup extra virgin olive oil
Do not over blend, the heat from the food processor will bring out the bitterness in the oil and the basil.
Taste, and season with
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste