PESTO

Enough for 1 lb of pasta
If freezing, add the nuts and cheese after thawing.

Process to a rough paste in a food processor:

2 c. loosely packed fresh basil leaves
1/3 c. pine nuts
2 medium cloves garlic, peeled
½ c. grated Parmesan cheese
With the machine running, slowly pour through the feed tube:

½ c. extra-virgin olive oil
If the sauce seems dry (it should be a thick paste), add a little more olive oil.
Use immediately or store in a covered glass jar in the refrigerator for up to 1 week.
Do not use a plastic container to store pesto.