Basil Pesto

2 cups fresh basil leaves

2 cloves garlic, minced

1/4 cup pine nuts

1/2 cup extra virgin, olive oil

Kosher salt & pepper to taste

1/2 cup pecorino or parmesan cheese, finely grated

  1. Place basil, garlic, & pine nuts in food processor. Pulse until finely chopped.

  2. Add olive oil gradually, while running food processor. Add cheese. Season to taste with salt & pepper.

  3. Extra pesto can be refrigerated & used within 3 days or frozen in small containers for later use.

LuAnn Scarton