MAKES 1 (10-INCH) TART Start the crust at least six hours before you plan to use it. Once baked and wrapped in plastic, it will keep four days in the fridge.
Make the pesto: In a food processor or blender, combine the basil leaves, garlic, pine nuts, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Puree to a very thick paste, then slowly add the olive oil, a few tablespoons at a time (to 1/3 to 1/2 cup total), until the pesto becomes a spreadable paste. Season to taste with salt and pepper.