Basil Pesto Sauce


2 cups packed basil, rinsed and patted dry

1/2 cup extra-virgin olive oil

2 cloves garlic, peeled and crushed

2 tablespoons pine nuts

1 teaspoon salt

1/2 cup freshly grated parmesan cheese


Combine basil, oil, garlic, pine nuts and salt in a food processor or blender. Blend.

Transfer mixture to a bowl and stir in cheese. Refrigerate covered for up to a week, or frozen for three months.

Yield: 1 cup, enough for 1 pound of pasta to serve six people.