Pesto

2 cups fresh basil leaves, packed*

½ cup pine nuts (can also substitute walnuts)

½ cup olive oil

3 garlic cloves

½ cup grated parmesan cheese

Salt & pepper to taste

Pulse basil in the food processor a few times.  Add pine nuts and garlic cloves.  Pulse until finely chopped.

Slowly add the olive oil in a constant stream while the food processor is on.  Stop to scrape down the sides with a spatula.  Add the grated parmesan and pulse again until blended.  Add a pinch of salt and pepper to taste.

Eat within 7 days or freeze for up to 1 year.

Serve with pasta, over baked potatoes or spread over toasted baguette slices.

Makes 1 cup.

*great way to use all that fresh garden basil!  Make several batches and freeze!