2 bunches (4 c.) basil, washed and patted dry
3/4 c. olive oil
4 cloves garlic, peeled
1/2 c. pine nuts
2/3 c. grated Parmesan cheese
Salt and pepper to taste

In the work bowl of a food processor, combine basil, garlic, pine nuts and cheese. Process until blended. With the processor running, add oil in a steady stream until mixture is smooth and all of the oil is incorporated. Taste. Adjust seasonings.

Pesto will keep up to a month in the refrigerator if covered with a thin layer of olive oil. To freeze: Combine all of the ingredients except cheese.

Pesto can be used as a basting sauce for seafood or chicken, as a base for salad dressing and when combined with light cream and butter as a sauce for pasta.