Ingredients:
2 cups fresh basil leaves
3 cloves garlic
2 tablespoons pine nuts or walnuts
¼-½ cup olive oil
Salt to taste
½ cup freshly grated Parmesan cheese
Preparation:
Place basil, garlic, nuts, oil and salt in food processor. Puree until smooth. Stir in Parmesan cheese. Pesto can be frozen and used after summer.
Makes about 1 cup.
