This is an exquisite sauce for pasta, vegetables, grilled items, and soup garnish.

INGREDIENTS | SERVES 8

• 5 cloves garlic, peeled
• ½ cup toasted pine nuts
• 1 large bunch basil, stems and veins removed, washed thoroughly
• 1½ cups extra-virgin olive oil
• ⅓ cup grated Parmesan cheese
• Coarse salt and freshly ground black pepper

1. Pulse garlic in food processor until finely chopped. Add nuts and pulse a few times to give them a rough chop. Scrape the bowl to loosen anything stuck to the sides.

2. Pile in all of the basil. Drizzle half of the oil over the leaves, and pulse until basil is medium chopped, about the size of fresh thyme leaves. Remove from food processor to a mixing bowl.

3. Using a plastic spatula or a wooden spoon, fold in the Parmesan cheese, season with salt and pepper, and thin to sauce consistency with the remaining olive oil. Will keep in the refrigerator for 1 week, or in the freezer for up to 2 months. When using frozen pesto, do not thaw, but break off what you need from a frozen state.