Pesto by cpeirson


3 c packed fresh basil, torn in pieces 1/4 c pine nuts 2 garlic cloves coarse salt 1/2 c EVOO 1/4 c finely grated parmesan cheese s&p


Puree basil, nuts, garlic and 1/2 t salt in food processor. With machine running, slowly add oil, and process until smooth. Stir in cheese. Season with s&p. Cover and refrigerate up to 1 day.