1 cup fresh basil leaves washed and tightly packed
2 clove garlic (crushed)
1/2 cup toasted pine nuts or walnuts(you can toast them in a pan in the oven - bake 10 minutes at 400 degree
1/4 teaspoon ground pepper
1/4 cup olive oil
1 cup Grated Fresh Parmesan or Romano cheese
In a blender combine basil, garlic, pine nuts, pepper and olive oil. Blend at a high speed until smooth, then put the paste in a bowl and add Parmesan cheese.
Now it's ready to fold into your favorite pasta. I use about 1/2 cup of pesto per pound of cooked pasta. What you don't use, you can freeze. What great use for all that extra basil! Try Cinnamon Basil. Wonderful!