In a food processor, combine the garlic, 1⁄2 cup of olive oil, basil, salt, black pepper, vinegar, Parmesan, and red pepper flakes. Pulse until chunky smooth. Cover pesto and refrigerate until ready to serve.
Cook's Note: If you have the time and own a mortar and pestle, use it instead of the food -processor to make the pesto. The flavor is better, and bashing garlic is oddly therapeutic.
This and other great recipes can be found in J.M. Hirsch's book, High Flavor, Low Labor, available for purchase on amazon.com.
Try this on Hirsch's delicious Pesto Chicken, ready in just 20 minutes.