Use metal blade to chop cheese and garlic, about 30 seconds. Add remaining ingredients except oil and process until combined, about 8 pulses. With machine running, pour oil through feed tube. Process until combined, about 10 seconds. Scrape down bowl and continue processing until smooth, about 20 seconds.

This keeps about 5 days in the refrigerator and it also freezes well. Some people prefer to omit the chesse when freezing pesto and it just before serving.