Pesto

from the kitchen of Gail W.

Ingredients
5 cups packed fresh basil leaves
5 cloves garlic minced
3/4 cup freshly grated Parmesan, Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts, or pecans
1/2 cup chopped fresh parsley (optional)
Salt and pepper to taste

Directions
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you
are using walnuts instead of pine nuts and they are not already chopped, pulse them a few
times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to
scrape down the sides of the food processor with a rubber spatula. Add the grated cheese
and pulse again until blended. Add a pinch of salt and freshly ground black pepper to
taste. Do not over-puree. You want to be able to see flecks of green.

If your basil crop is flourishing, make a large batch, freeze in ice cube trays, then place
cubes in plastic bags. You can then remove a cube(s) as needed.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.