- 2 c. fresh basil leaves, firmly packed
- 1/4 c. pine nuts
- 3 cloves garlic
- 1/2 c. Parmesan cheese
- 1/2 c. olive oil
- salt to taste
- Place all ingredients in processor and blend until smooth. Serve over your favorite pasta.
- Cover Pesto mixture with 1/4-inch layer of olive oil and freeze or refrigerate up to 6 months.