Basil Pesto

Yields: 1 pint of pesto

Ingredients
2 cup fresh basil leaves
2 cloves garlic (more to taste)
1/2 cup pine nuts, walnuts, or any other nuts.
1/4 cup grated parmesan or romano cheese
5 T. olive oil (or more)
 
Preparation
​Add ingredients to a food processor in the order listed, adding enough oil at the end to make a smooth paste. Serve over pasta, warm or cold, or as a sandwich spread. Try adding other chopped veggies to make a pesto pasta salad.
 
Store in a jar and cover the top of the pesto with a thin layer of olive oil. This keeps the pesto from discoloring. Freezes well in a jar or in ice-cube blocks for single servings.