Basil Pesto

(from Copia)

2 cloves garlic
1 ½ cups basil leaves
¼ cup pine nuts, toasted
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil
½ teaspoon salt or to taste
Freshly ground black pepper, to taste


Combine garlic, basil, pine nuts, cheese and salt in a food processor or a blender and process until smooth. With the motor running, pour the olive oil in a stream until the sauce is emulsified. Add more salt and pepper to taste.

Store in an airtight container in the refrigerator or the freezer.