Combine basil leaves, pine nuts and garlic in a food processor and process until finely minced.

With the food processor still running, slowly stream in Colavita olive oil and continue to process until your pesto is smooth.   Add cheese and process for another 10 seconds, just enough to combine.

Serve immediately or put in the fridge or freezer for storage.

I chose to make this delicious Margarita Pesto Flatbread with spicy banana peppers using my traditional flatbread recipe.

After rolling out the dough, evenly spread about heaping 1 tablespoon of pesto over the middle of the dough.  Top with a half cup of a blend of mozzarella, asiago and parmesan cheeses, thinly sliced tomato, spinach leaves and sliced spicy banana peppers.   

Bake at 400 degrees for 15-17 minutes until crust is slightly brown.  Cut and serve.