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Pine Nut Pesto
- 4 packed cups basil
- 1 1/2 heaping cups parmesan cheese; grated
- 5-10 cloves garlic; crushed
- 1 cup pine nuts; toasted
- Salt and fresh cracked pepper; as desired
- EVOO; as needed
Using a saute pan, toast pine nuts until golden brown, tossing occasionally as needed. Transfer to a bowl to cool slightly. In a Cuisinart combine basil, parmesan and garlic and pulse into a coarse paste. Add pine nuts, some salt and pepper and pulse again. Add olive oil as desired to thin it out. Serve immediately or freeze if desired.
