Drain the tomatoes, reserving the oil. Add enough olive oil to the drained oil to make ½ cup and set it aside.

Combine the drained tomatoes, garlic, pine nuts, basil, basil essential oil, and salt in a food processor or blender. Cover and process until finely chopped. With the machine running, gradually add the reserved oil, processing until almost smooth, stopping to scrape down the sides of the bowl as needed. Serve over gluten-free pasta/gnocchi, most simply used as a dip for gluten-free crackers or pretzels. Divide any leftover pesto into small containers to freeze or refrigerate.