1/2 c. pine nuts
1 garlic clove
1 c. packed basil leaves
1/3 c. olive oil
1/2 c. grated Parmesan cheese
Salt

Finely chop the pine nuts and garlic in a food processor; add the basil and salt to taste, finely chop. With motor running, add the oil in a thin drizzle through the feed tube until well blended. Transfer to small bowl and fold in the cheese.

Pesto can be made 1 to 2 days ahead, covered tightly and refrigerated until ready for use. Can be served over pasta, fish, meat or vegetables.