Basic Basil Pesto Sauce

• 2 cups (475 ml) fresh basil leaves
• 1/3 cup (80 ml) good-quality olive oil (can use 1/2 cup)
• 1/4 cup (60 ml) toasted pine nuts
• 2 or more garlic cloves, peeled (use more to taste)
• 1/2 cup (125 ml) fresh grated Parmesan cheese (no green can stuff) (can use 3/4 cup)
• lime juice (needs to be some sort of acid, lemon, vinegar, etc. - I like lime the best)
• salt to taste

1. Process in food processor or blender.
2. Can be done with mortar and pestle also; but, takes a lot of "elbow".
3. Place garlic in machine and process to break up a bit.
4. Add basil, toasted pine nuts, lime juice and parmesan cheese.
5. Process until broken down into chunks.
6. With machine running drizzle in olive oil to emulsify and add desired amount of oil for the consistency you are looking for.
7. Stop and taste as you are adding the oil and add salt, or more garlic, or more lime juice, or whatever taste you want more of.
8. This is where it gets to be your own recipe and you can adjust it accordingly.

fresh basil, olive oil, nuts, garlic, parmesan cheese, lime juice, salt

Taken from online-cookbook.com/goto/cook/rpage/000A72 (may not work)