Pesto

Ingredients:

2 C. firmly packed basil leaves, washed and dried
6 garlic cloves
¾ C. extra-virgin olive oil
¼ C. roasted pine nuts
1 C. (4 oz.) freshly grated Parmesan cheese
1 tsp. salt
1 tsp. freshly ground black pepper
*optional: 1 vitamin C tablet (keeps the pesto from going brown)

Directions:
Place the basil in the bowl of a food processor fitted with a metal blade. Add the garlic and pulse several times to make a rough chop.
Add the olive oil in a slow steady stream down the feed tube, with the motor running. Stop and scrape down the sides of the bowl several times.
Add the pine nuts, Parmesan, salt, and pepper and puree about 1 minute longer until the mixture is well blended and smooth.
*(Note: If adding a vitamin C tablet, add it along with the pine nuts).

Refrigerate in an airtight container until ready to use or up to 2 weeks.

You can also refrigerate this in ice cube trays in one tablespoon amounts. After it is frozen, remove from the trays and store in freezer bags for up to 6 months. Take out only as many cubes as you need. Or freeze pesto in Pyrex baking pans, turn it out onto a cutting board, and cut into recipe size chunks