2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts
3 garlic cloves minced
Place basil leaves in small batches in the food processor until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again. Add about 1/3 of the Parmesan cheese and blend while you add about 1/3 of the olive oil. Process until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. The pesto can be frozen for up to 3 months.
Submitted by SilverMoonSparkle
