Basil Pesto

One of my favorite times of the year is when the Basil is ready for making Pesto. Here's an easy recipe. I have done both pine nuts and walnuts and I prefer the richer, more buttery flavor that the walnuts add. But that's just me.

• 2 cups of fresh basil leaves (packed)
• 1/4 cup of grated Parmesan cheese (for real Italian pesto flavor use Parmesiano Reggiano)
• 1/2 cup of olive oil (Trader Joe's has a really good Sicilian Olive Oil for less than $6)
• 3 table spoons of pine nuts or walnuts. (pine nuts are expensive these days!)
• 3 garlic cloves finely minced.

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.