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A Simple Pesto Recipe

• 1/3 cup roasted pine nuts
• 1 clove garlic
• 2 cup fresh basil, packed
• 1/3 cup olive oil
• 1/4 tsp. salt
• 1/3 cup Parmesan
• fresh ground black pepper

In a blender or a food processor, pulse the pine nuts and garlic until finely chopped. Slowly add in the remaining ingredients one at a time on pulse until it is all blended together nicely. Texture will be a bit rough.

You can serve immediately or chill. Will keep for 5 days in a refrigerator.