Basil and Smoked Olive Oil Pesto

2 cups fresh basil leaves (tightly packed)
½ cup freshly grated Parmesan-Reggiano or Romano cheese

¼ cup Smoked Olive Oil
¼ cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground pepper to taste

1. Combine the basil in with the pine nuts and pulse a few time in a food processor or blender (you may use walnuts instead of pine nuts, just pulse them a few times first before adding the basil).
2. Add the garlic and pulse a few times more.
3. Slowly add the olive oils in a constant stream while the food processor is on. Stop to scrape down the sides of the processor with a rubber spatula.
4. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Use this on pasta, or add more olive oil and used as a dressing on steamed asparagus.