Pour the oil and wine into a blender. Add the  garlic and process until roughly pureed. Add the nuts and process until finely chopped. Take care not to over process or the nuts will turn into a butter.

Add the basil, a little at a time processing until all is used. The mixture should be like a slightly grainy  puree. Add the cheese and process only until  mixed in. Season with salt and pepper to taste. Use right away or transfer to a bowl, cover and set aside for several hours at room temperature.

Note: The pesto keeps well tightly covered for up to 1 week in the refrigerator or up to 6 months in the freezer. To prevent discoloration, pour a thin layer of oil on top to create an air tight seal, before covering with a lid.

Substitutions: Cilantro  for basil leaves as directed and walnuts or pistachios for the pine nuts. This is a lower calorie version of pesto. If yoe want to kick it up add  more olive oil and Parmesan cheese (1/2 cup) too.