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Pesto 

2 cups fresh basil leaves, packed 
1/4 cup grated Parmesan cheese 
1/2 cup Olive oil 
3 tablespoons pine nuts or walnuts 
3 garlic cloves, finely minced 

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). 
Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, 
stopping to scrape down sides of container.
Process basil pesto till forms a thick smooth paste. 
Repeat until all ingredients are used, mix all batches together well.
 
Serve over pasta or put on pizza, not recommended to put on cereal. 

Basil pesto keeps in refrigerator one week, or freeze for a few months. 




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