Combine the ingredients in a food processor and pulse until smooth.
Store in the refrigerator for up to a week or the freezer for up to 6 months.
Notes
SubstitutionsOil: Any mild-flavored oil may be used in place of the extra-virgin olive oil.Cheese:Any hard cheese such as parmesan can work for pesto. Vegan: For a vegan pesto or dairy free pesto you can sub in nutritional yeast for the cheese.