2 cups fresh basil leaves, firmly packed
1/4 cup oil
2 Tbsp. pine nuts
1 clove garlic
1/4 cup grated parmesan cheese
Combine all ingredients in a processor or blender and process until smooth.
Pesto will keep, covered in refrigerator for up to one week.
My fresh basil is thriving so this is a perfect recipe for using it! Marilyn
