Pesto

• 2 1/2 oz. basil leaves
• 2 clove garlic
• 1 tbsp. roughly chopped pine nuts
• 2 tbsp. finely grated Parmesan cheese
• 13 c. Extra virgin olive oil
• salt
• Freshly cracked black pepper

1. Put the basil, garlic, pine nuts, and Parmesan in a blender.
2. With the motor running, slowly pour in the oil in a thin stream through the feeder tube, and blend until smooth.
3. Add salt and pepper to taste, transfer to a bowl (or container with a lid), cover and refrigerate until needed.
4. Variation: Arugula Pesto.
5. Replace the basil with arugula leaves for a hotter pesto.
6. Variation: Hazelnut Pesto.
7. Replace the pine nuts with 3 tablespoons chopped hazelnuts.
8. Omit the Parmesan and add 1/2 teaspoon red pepper flakes instead.
9. More Pesto Variations:Pumpkin Seed and Goat Cheese PestoAsparagus PestoRapini Pesto

basil, clove garlic, nuts, parmesan cheese, extra virgin olive oil, salt, freshly cracked black pepper

Taken from www.delish.com/recipefinder/pesto-sauce-recipe (may not work)