Ingredients
2 cups fresh basil
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan
4 cloves garlic, minced
1/2 tea salt
1/4 tea pepper
Combine in food processor and pulse until a fine chop.
Add 1/2 cup olive oil in a slow stream while processor is running until it is emulsified.
Preparation
Makes about 1 cup pesto. The garlic gets much stronger as it sits in the refrigerator so it is best if it sits one day. If you are using all of it right away you may want to add another garlic clove.
