Basil Pesto

Makes 1 cup

2 cups firmly packed fresh basil leaves
1/3 cup walnuts or pine nuts
3 Tbsp grated Parmesan
2 small cloves of garlic
1/4 tsp each salt and pepper
1/2 cup extra virgin olive oil

1. In a food processor, combine all ingredients except the oil.  Pulse until a thick paste forms.  With processor on, add oil in slow stream until mixture is well combined.
2. Transfer to an airtight container.  Press plastic wrap directly onto pesto (to keep basil from browning.  Cover with lid; refrigerate for up to 4 days or freeze up to 2 months.

*Nut allergy: prepare the pesto without nuts and double the amount of Parmesan
*freeze pesto in ice cube trays and pop one or two out as needed to defrost in the microwave.