Classic Genovese Pesto

To serve, toss 1/2 cup pesto with 4 cups hot cooked pasta.

Start to finish: 20 minutes

Ingredients:
1/3 to 1/2 cup olive oil
2 cups firmly packed fresh Genovese or sweet basil leaves (2 1/2 oz.)
1/2 cup pine nuts
1/2 cup grated Parmesan or Romano cheese
3 or 4 cloves garlic, peeled and quartered
1/4 tsp. salt
Ground black pepper

Directions:
1. In a food processor or blender combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency.

Add black pepper to taste. If you're not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate 1 to 2 days or freeze up to 3 months. Makes about 3/4 cup pesto

Nutrition Facts (per tablespoon):
92 calories, 9 (g) total fat (2 (g) saturated fat), 3 (mg) cholesterol, 111 (mg) sodium, 2 (g) carbohydrates, 0 (g) dietary fiber, 3 (g) protein.

Daily Values:
6% vitamin A, 3% vitamin C, 6% calcium, 5% iron.

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