Garden Pesto

• 2 cups fresh basil leaves
• 4 teaspoons minced garlic
• 2 tablespoons pine nuts
• 1/3 cup extra-virgin olive oil
• 2 tablespoons grated Parmesan
• Salt and pepper, to taste

1. Chop the basil, garlic, and pine nuts in a food processor.
2. With the motor running, drizzle in the oil.
3. Blend in the cheese, salt and pepper.
4. Refrigerate, covered, for up to 3 days.

fresh basil, garlic, nuts, extravirgin olive oil, parmesan, salt

Taken from www.epicurious.com/recipes/food/views/garden-pesto-106990 (may not work)