Pesto

2 c. fresh basil leaves, stems removed

2 cloves garlic

1 c. pine nuts or walnuts

1 c. extra virgin olive oil

1 c. Parmesan cheese, grated or shredded

In a food processor blend basil, garlic and nuts together. With the machine still running slowly, add the oil. Turn off the machine and stir in the Parmesan cheese. Add salt and pepper to tasted. Cover and refrigerate (or freeze) until ready to use. Makes about 2 cups.