Pesto - cooking recipe

Ingredients

2 c. dried basil
1 c. pine nuts or pecans
3 Tbsp. olive oil
1 c. grated Parmesan cheese

Preparation

Combine all ingredients in food processor. Amounts may be altered according to tate (some pestos are very oily, for example). Keep in airtight container in refrigerator for up to 6 months.