Classic Pesto
Yield: 3/4 cup (serving size: 1 tablespoon)
Source: Cooking Light - September 2002
INGREDIENTS:
2 tablespoons coarsely chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
INSTRUCTIONS:
1. Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil and salt; process until finely minced, scraping sides of bowl once.
2. Stir in cheese by hand. Let pesto sit for a hour or so to blend the flavors.
My note: You can reduce the size of the batch if you can't find enough basil out of season. (Basil is extremely easy to grow in summer, in a pot on the patio or in the garden.)