Pesto

A classic pasta sauce from Italy. One cup is enough for 1 pound of pasta. It's also good on boiled potatoes or in soups.

INGREDIENTS

3 ounces imported Parmesan cheese, at room temperature, in 1-inch pieces

3 small garlic clove, peeled

2 cups tightly packed fresh basil leaves

1/4 cup pine nuts

1/2 teaspoon salt

1/4 cup olive oil

1 cup yield

Use metal blade to chop cheese and garlic, about 30 seconds. Add remaining ingredients except oil and process until combined, about 8 pulses. With machine running, pour oil through feed tube. Process until combined, about 10 seconds. Scrape down bowl and continue processing until smooth, about 20 seconds.

This keeps for up to 5 days in the refrigerator and it also freezes well. Some people prefer to omit the cheese when freezing pesto and add it just before serving.