1 (4 ounce) bunch fresh basil, stems removed (about 2 cups) 1/2 cup pine nuts, toasted (walnuts or almonds can be substituted) 2 garlic cloves, chopped 1/2 cup freshly grated Parmesan cheese 1/2 cup extra-virgin olive oil, plus additional for covering Salt and pepper

Step 1 In a food processor, pulse together the basil, pine nuts and garlic in a food processor until chopped. Add the cheese and oil and process until a coarse puree forms. Season to taste with salt and pepper. To store: transfer the pesto to a jar and smooth the top. Pour a thin layer of olive oil over the top to cover the surface of the pesto. This makes a generous cup pesto that will keep, refrigerated, up to 1 week.

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