Fresh Basil Pesto - cooking recipe

Ingredients

2 cups packed fresh basil leaves
2 large garlic cloves
1/2 cup pine nuts (pignoli)
3/4 cup freshly grated parmesan cheese
2/3 cup olive oil

Preparation

Combine basil and garlic in food processor and blend into a fine paste.
Add pine nuts and cheese. Process until smooth.
With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy.
Transfer pesto into container. Cover surface of pesto with olive oil.
Seal with a tight fitting lid.
Refrigerate up to 3 weeks or freeze.
Stir oil into pesto before serving.