Pesto

2 cups fresh basil leaves, packed

·    1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

·     1/2 cup extra virgin olive oil

·      1/3 cup pine nuts or walnuts

·       3 medium sized garlic cloves, minced

·        Salt and freshly ground black pepper to taste

·          

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.

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

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Pesto

3 garlic cloves

3 T walnuts

½ C olive oil

2 C basil

¼ C parm cheese

Blend together in food processor.