2 cups fresh basil leaves, carefully washed & well dried
1-2 cloves garlic (depending on size) or more if you wanted
1/3 cup extra virgin olive oil
1 ¼ cups freshly grated Parmesan cheese
½ cup pine nuts
In a blender, process olive oil, garlic, and basil leaves until smooth. Add cheese and ½ of the pine nuts until combined. Stir in remaining ½ of the pine nuts. I like to leave it a little lumpy so that the cheese and pine nuts give it texture. It is yummy over pasta, on toast rounds, or with any recipe calling for pesto. Delicious!