BASIC PESTO SAUCE by Nancy Kimmerle
This is made in a blender or food processor
2 cups lightly packed fresh basil leaves, washed and thoroughly dried
1 cup (3 oz) grated Parmesan cheese
½ cup olive oil
1½ Tbs pine nuts
Place basil, Parmesan, walnuts, pine nuts and oil in a blender or food processor. Process until basil is finely chopped. I do add a little water if needed. Use pesto at once or place in small jars, adding a thin layer of olive oil to each jar to keep pesto from darkening; refrigerate for up to a week, or freeze for longer storage. Yield: about 1⅓ cups.