Pesto 6 ounces fresh washed and patted dry basil leaves 2 ounces pine nuts 0.25 cup grated Parmesan cheese 4 peeled garlic cloves 0.5 cup olive oil Put all ingredients except the olive oil in a food processor Puree and add olive oil slowly until mixture is smooth Add salt and pepper to taste Use immediately or save in the refrigerator for a week or freeze for a month