1 1/2 cups basil leaves packed
3 Tablespoons fresh grated parmesean
1/2 cup olive oil
1/4 cup pine nuts or walnuts
1 clove garlic
In a food processor combine the basil and garlic. Puree. Add the cheese and blend. With the motor running slowly stream in the olive oil. Add the pine nuts and mix until smooth. Season with salt and pepper.
Store in a jar, pour a thin layer of olive oil over top to preserve the pesto. Store in refrigerator