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