(makes about ¾ cup)

2 cups loosely packed fresh basil leaves

4-5 garlic cloves

1/3 cup toasted pine nuts or 1/3 cup toasted walnuts

1/3 cup grated Parmesan cheese

¼ teaspoon salt

Freshly ground pepper

½ cup olive oil

Combine the basil, cheese, nuts, salt and pepper in a blender or food processor and process briefly. With the motor running, add ½ cup olive oil in a slow, steady stream. Continue processing until the pesto is the texture you prefer. If you plan on keeping this for a while in the refrigerator, float a tablespoon or so of oil across the surface to keep the top from turning brown, then cap tightly. It should keep until all used up. Serve at room temperature.