Fresh Basil Pesto

Ingredients

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
• 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (can sub chopped walnuts)
• 3 garlic cloves, minced (about 3 teaspoons)
• 1/4 teaspoon salt, more to taste
• 1/8 teaspoon freshly ground black pepper, more to taste

Steps

1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

2. Add the garlic and Parmesan or Romano cheese and pulse several times more.

3. While the food processor is running, slowly add the olive oil in a steady small stream.

4. Stir in salt and freshly ground black pepper, add more to taste.

5. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.