PREPARATION:

1. To toast pine nuts, heat oil in small skillet over medium-low heat. Add pine nuts; cook 30 to 45 seconds or until lightly browned, shaking pan constantly. Remove nuts from skillet with slotted spoon; drain on paper towels.
2. Combine toasted pine nuts and garlic in work bowl of food processor. Process using on/off pulsing action until mixture is finely chopped.
3. Add tomatoes with oil to work bowl; process until finely chopped. Add parsley, cheese, olives, basil and pepper flakes; process until mixture resembles thick paste, scraping down side of bowl occasionally with small spatula.
4. Spoon pesto into decorative food storage crock or jar with tight-fitting lid; cover.
5. Store in airtight container in refrigerator up to 1 month.