Pesto
2 cups basil leaves
1/4 cup finely chopped pine nuts or walnuts
1 tsp. salt
1 - 1 1/2 cups olive oil
1/2 tsp. ground pepper
1/2 cup freshly grated parmesan cheese
3 cloves garlic, chopped
In a food processor combine basil, salt, pepper, garlic, pine nuts and olive
oil. Blend until the ingredients are smooth, stopping the processor every
5 - 6 seconds to push down the basil with a rubber spatula. The sauce should
be thin enough to run off the spatula easily. If it seems too thick, blend
in as much as 1/2 cup additional olive oil. Transfer the sauce to a bowl and
stir in the grated cheese. Serve over pasta.
NOTE: Use only virgin or extra virgin olive oil for maximum flavor.