2 c. packed fresh basil leaves, minced
2 lg. cloves garlic, sliced
1/2 c. pine nuts or walnuts
3/4 c. freshly grated Parmesan cheese
2/3 c. olive oil

Place all ingredients in blender and process until smooth. Transfer to jar and cover with film of olive oil. Seal with tight fitting lid. Refrigerate up to 3 months or freeze. Stir oil into pesto before using.