Basil Pesto

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a 

pizza topping. This recipe calls for basil, but you can experiment with 

other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a 

garlic fan, feel free to use more.

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated

Instructions
In a blender or food processor, combine garlic, basil, nuts, salt, pepper,
and half of the oil. Puree, then slowly add remaining oil. If using
immediately, stir in Parmesan; if not, freeze mixture in a resealable
plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.)
Add Parmesan before serving.
Yield:
1 to 1-1/2 cups