Basil Pesto

4 c. Tightly packed fresh basil leaves

4 cloves of garlic

1/2 c. Pine nuts

1-1/3 c. Extra virgin olive oi

Kosher salt and cracked black pepper

1 c. Fresh grated Parmesan

Combine the basil, pine nuts and garlic in a food processor. Pulse until coarsLy chopped.

Through the chute of the processor, with the motor running, slowly pour the oil in until incorporated and smooth. Add Che's,sat and pepper to taste and pulse until smooth.

If not using immediately, place in a container and pour a thin layer of oil over the top to prevent any discoloration. Pesto can be stored in the refrigerator up to three weeks. Simply recoat with oil after scooping some out for use.