Pesto

Ingredients (approximate quantities)

2 cups basil leaves
1/4 cup freshly grated parmesan
1/2 cup olive oil
3 tbsp pine nuts
3 minced garlic cloves


Instructions


Put basil in food processer in small batches. Add nuts and garlic, slowly add olive oil and blend (don't overdo it -- you don't want to make a soup!), scraping down the sides of the bowl as needed until you get the desired consistency.

You can add the parmesan with the olive oil, or wait to add it (freshly grated from the block) when serving.

DO NOT USE POWDERED PARMESAN.

Keeps in fridge for a week, freezes well for months.