Pesto

¼ cup parmesan

¼ cup pine nuts

3 cups of fresh basil leaves (loosely packed)

2 cloves of garlic

½ cup of olive oil

Combine paremesan, pine nuts, basil and garlic in the bowl of a food processor or blender and slowly add the olive oil with the motor running. Adjust seasoning.

This sauce is easily varied by using different nuts, cheeses or herbs. To use other herbs you may want to use a combination of herbs if the herb is very flavorful but it depends on your own taste and how the pesto will be used.

To use pesto as a pasta sauce, you will want to thin it with some of the pasta water. For a spread on a loaf of Italian bread, to top a broiled chicken breast or to dip crudités the consistency should be fine as it is.