Classic 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 almonds or walnuts)
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

1. 1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using almonds or walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. 2. Slowly 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. Add the grated cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.
3. NOTE: I have also used spinach and arugula as alternatives or along with the basil for a variation on the pesto. Try adding some fresh lemon too.

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

Taken from www.epicurious.com/recipes/member/views/classic-pesto-50147843 (may not work)