Basil Pesto

Source: Diana's Kitchen, accessed 8/1/2005

2 cups fresh basil leaves, packed

¼ cup grated Parmesan cheese

½ cup Olive oil

3 Tbsp pine nuts or walnuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about ¾ cup at a time).

Add about ⅓ the nuts and garlic, blend again.

Add about ⅓ of the Parmesan cheese; blend while slowly adding about ⅓ of the olive oil, stopping to scrape down sides of container.

Process basil pesto it forms a thick smooth paste.

Repeat until all ingredients are used, mix all batches together well.

Serve over pasta.

Basil pesto keeps in refrigerator one week, or freeze for a few months.