2 c. fresh basil leaves, washed and well drained
1 c. freshly grated Parmesan cheese
1/2 c. olive oil
1/4 c. pine nuts
6 - 8 cloves garlic

Put basil in a blender jar, add cheese, garlic and pine nuts. Turning motor off and on whirl at high speed adding oil slowly until a very coarse puree is formed. Push pesto down from sides of blender jar frequently with a rubber spatula. Serve with pasta or over vegetables. Can be refrigerated up to a week or can be frozen.