Basil Pesto

Ingredients
¼ cup pine nuts, lightly toasted
4 garlic cloves
3 cups fresh basil leaves
½ cup Parmesan cheese, grated
¾ cup olive oil
Salt and pepper to taste

Method
Lightly toast the pine nuts in a 350°F oven until the pine nuts start to turn light brown. Remove from oven and cool completely.
Blend pine nuts and garlic in a food processor for 15 seconds.
Add basil leaves and slowly add the olive oil to the feed tube of the processor with the machine running.
Add Parmesan cheese and purée for one minute.
Season with salt and pepper to taste
Yields 2 cups.