- 2 cups firmly packed fresh basil leaves
- 3/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1/2 cup olive or vegetable oil
- 3 cloves garlic
# In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
# 2 Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).