Pesto

1¾ cups firmly packed basil leaves
1 cup shredded Parmesan
2 peeled cloves garlic
1/3 cup pine nuts
1/3 cup olive oil (+ extra)

• Wash & dry basil leaves. Process Parmesan in food processor until it resembles fine bread crumbs. Add garlic & pine nuts and process briefly. Add basil & process to combine. With machine running, add olive oil until it's a spoonable consistency. Stir in pepper to taste.
   
• Use within 3 days, or pour into a sterilized jar and cover with olive oil for longer storage.
   

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