2 c. firmly packed fresh basil leaves
3/4 c. grated Parmesan cheese
3/4 c. olive oil
2 tbsp. pine nuts
4 garlic cloves

Place all ingredients in a blender container. Cover and blend on medium speed. Stop blending occasionally to scrape sides, until smooth, about 3 minutes.

Toss with hot cooked pasta (about 1 lb.). Add Parmesan on top.

Note: Pesto can be frozen for up to 6 months.