Basil Pesto

8 oz fresh basil
2 cloves garlic, crushed
1/3 c. finely grated parmesan cheese
1/3 c olive oil
salt and pepper to taste

Remove basil leaves from the stalks. Wash and dry leaves and place them in a food processor with the pine nuts, garlic and parmesan cheese. Process until finely chopped.

With the motor running, add the olive oil in a thin stream and process until well combined. Season, to taste, with salt and pepper.

Note: To toast pine nuts, either place in a small pan and stir over low heat until golden, or grill until golden, stirring to prevent burning.

Basil pesto is delicious poured over pasta and mixed well.