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.