Directions:
- Add basil, garlic, and pine nuts in blender and pulse until coarsely chopped.
- Add 1/2 c. of the oil and blend until smooth.
- Season with salt and pepper.
- Add remaining oil and blend until smooth.
- Pour into a bowl and mix in the cheese.
Note: Pesto may be poured into an ice tray and frozen. Once frozen, remove the pesto from the tray and put in a freezer bag.
Servings: Yields 1 cup.