Place Parmesan cheese and garlic cloves in the Mini Master Prep Bow.
Secure the top and process in one long, 30 second pulse until cheese is grated. (Skip this step if using store bought grated cheese.).
Add remaining ingredients, then fresh basil leaves last and secure top.
Use 8-10 short pulses until pesto is a coarse, paste-like consistency.
Salt and pepper to taste. Serve over your favorite pasta, or use as a fresh pizza or bruschetta topping. Also great on chicken or salmon.
BOB'S TIPS: If the strong lflavors of pine nuts arenn't for you, try substituting walnuts, cashews or blanched almonds. I like the blanched almonds best as their outer hull has been removed and won't turn your pesto brown.