Pesto - cooking recipe

Ingredients

2 c. lightly packed fresh basil leaves, washed and patted dry
1 c. (3 oz.) grated Parmesan cheese
1/2 c. olive oil
1 or 2 cloves garlic, minced or pressed

Preparation

Place ingredients in a blender or food processor.
Whirl until basil is finely chopped and mixture is well blended.
Spoon over hot cooked food.
If made ahead, place in small jars and pour on a thin layer of olive oil to prevent darkening.
Refrigerate for up to 1 week; freeze for longer storage.
Makes 1 1/3 cups.