12 fresh basil leaves, washed
4 T. pine nuts
4 garlic cloves, minced
6 T. grated Parmesan or Pecorino Romano cheese
¼ c. olive oil


In a food processor or blender place the basil, pine nuts and garlic. Grind. Then add cheese and dribble olive oil through the tunnel while turning. Scoop out processor and place into a bowl or jar. Pesto can be stored in a jar in the refrigerator for up to one week with a thin layer of olive oil over the top. Sealing the pesto with olive oil helps to retain a bright, green color. Use with pasta or as a base for pizza with a four-cheese topping (Parmesan, asiago, provolone and mozzarella cheeses).

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