Ingredients:
- 2 cups fresh basil leaves (no stems)
- 2 Tbsp pine nuts or walnuts
- 2 large cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
Directions:
Combine basil leaves, pine nuts and garlic in a food processor and pulse until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
cooking.nytimes.com/recipes/2653-basic-pesto