Makes about 2 cups of pesto.

Ingredients

• 4 cups basil leaves, washed and dried
• a pinch of salt
• ¼ cup virgin olive oil (see below)
• ¼ cup pine nuts
• ¼ cup grated parmesan
• 1 clove garlic, peeled and pressed

Gently pack basil into a food processor. Add a pinch of salt to keep the basil from turning black. Add olive oil, pine nuts, parmesan, and garlic. Cream in food processor until stiff.

Notes

• You may need to add more ingredients (usually olive oil or parmesan) to get the desired texture and flavor. Experiment!
• You may prefer the taste of roasted pine nuts. You do you!
• Pesto stores well in the freezer. Freeze in an airtight container with a thin layer of olive oil on top of the pesto to prevent freezer burn.