Pesto

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

1. 1.tombine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
2. 2.tdd the garlic, pulse a few times more.
3. 3.tlowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
4. 4.tdd the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
5. 5.terve with pasta, or over baked potatoes, or spread over toasted baguette slices.

fresh basil, freshly grated parmesanreggiano, extra virgin olive oil, nuts, garlic, salt

Taken from www.epicurious.com/recipes/member/views/pesto-50152200 (may not work)