Ingredients:

• 2 c. packed fresh basil leaves
• 2 cloves garlic
• 1/4 c. pine nuts
• 2/3 c. extra-virgin olive oil, divided
• Salt and pepper to taste
• 1/2 c. Parmesan cheese

Directions:

1. Add basil, garlic, and pine nuts in blender and pulse until coarsely chopped.
2. Add 1/2 c. of the oil and blend until smooth.
3. Season with salt and pepper.
4. Add remaining oil and blend until smooth.
5. 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.