Basil Pesto

Basil Pesto

From: "Miz Helen's Kitchen Table" cookbook

3 cups fresh Basil leaves

3 Tablespoons grated Parmigiano-Reggiano Cheese

2 Tablespoons pine nuts or walnuts (chopped)

2 large garlic cloves, minced

1 cup olive oil

Pulse Basil leaves, cheese, pine nuts or walnuts, and garlic in a food processor. With the machine running pour in olive oil in a thin, steady stream until the mixture is well combined and emulsified.

Keeps in the refrigerator for about a week or will freeze for 3 months.