Pesto Sauce

Ingredients:
3 Cups Fresh Basil, Packed Loosely
3 Tablespoons Pine Nuts
2 Cloves of Garlic
3/4 Cup Extra-Virgin Olive Oil
1/4 Cup Freshly Grated Parmesan Cheese


Directions:
* Wash the basil, remove the stems and dry thoroughly
* Place basil, nuts, garlic and salt in the food processor, and process 1 minute. Use pulsing method.
* Slowly start pouring in the olive oil until you reach the desired consistency.
* Add the cheese, and mix well.

Makes about 1 1/2 cups of pesto.

* My mother used to make pesto with basil and cherry tomatoes that she grew on our roof. She would slice the tomatoes in half and stir them into the pasta right after adding the pesto. It was delicious!

** Try using walnuts or almonds instead of pine nuts and see how you like it.

*** You can store pesto for up to 4 weeks in the refrigerator. Pour a thin layer of olive oil on the top of pesto to prevent discoloration. For longer storage, don't add the cheese until you are ready to use it. You can also freeze your pesto for 2-3 months.

**** Pine nuts can be stored in a sealed container for 1 month in the refrigerator, or 4 months in the refrigerator.

***** In addition to using pesto as a pasta sauce, try using it on your pizzas, sandwiches and vegetables.


Source: Deborah Mele, Italian Food Forever