Pesto Sauce - cooking recipe

Ingredients

2 c. basil (fresh)
3/4 c. grated Parmesan cheese
1/2 c. pignoli (pine nuts)
2 large cloves garlic, halved
1/4 tsp. salt
1/4 tsp. fresh grated pepper
2/3 c. or more of olive oil

Preparation

In food processor, process basil, salt, pepper, garlic and pine nuts.
Add oil as it is processing.
Add cheese until thick but pourable consistency.
Refrigerate 1 week or freeze up to 6 months.