Pesto

Ingredients

2 C fresh basil leaves packed

½ C parmesan or romano cheese shredded finely

½ C extra virgin olive oil

1/3 C pine nuts – lightly toasted in a dry pan

3 cloves garlic minced

Procedure

1. Food process by pulsing a few times the basil and pine nits then add garlic and pulse again.
2. Slowly add EVOO in a constant stream while processing. Add cheese and salt and pepper to taste and pulse again.
3. Line trays with plastic wrap to freeze unused pesto. Leave out the cheese if you are freezing.