Basil Pesto recipe. 2 cups basil leaves, packed, 1 cup flat-leaf parsley, 4 cloves garlic, 1 1/2 tbsp. crushed red pepper flakes, 1/4 cup pine nuts, 1 cup extra-virgin olive oil, Kosher salt, to taste, Freshly ground black pepper, to taste, 1/2 cup fresh grated Parmesan cheese. Combine all except oil in food processor and pulso. Stream in olive oil and process until incorporated and smooth. Cooking with Brittany.