PESTO SAUCE

Charlene

½ cup shelled pine nuts
2 cups basil, packed (2-3 bunches)
4-6 medium garlic cloves
½ cup extra virgin olive oil
1 cup freshly grated parmesan cheese, lightly packed

Cover pine nuts with boiling water and let them set while preparing other ingredients. Wash and dry basil, use only the tender leaves. Cut garlic cloves in half length-wise (be sure to remove and discard the center if it has begun to sprout). Shred Parmesan cheese. Strain and rinse pine nuts.

In a food processor, chop garlic and pine nuts for a few seconds before adding basil. Chop again only a few seconds at a time to preserve basil flavor (avoid over chopping basil). Use spatula to scrape mixture to the blades. Add Parmesan cheese and olive oil and chop stopping frequently to push mixture down to the blades. Mixture will appears uniform with minimal chopping in the processor.

Makes two 1/2 pint jars. Best fresh, but can be frozen. Great served over pasta, on toast, crackers, or on vegetable sticks.