2 c. fresh basil leaves, rinsed and dried
4 tsp. minced garlic
2 tbsp. pine nuts
1/3 c. extra virgin olive oil
2 tbsp. grated Parmesan
salt and pepper to taste

Chop the basil, garlic and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days.

Makes about 1 cup. Serve over pasta or use with cooking chicken or pork.