Pesto sauce with pine nuts

Ingredients:

• 2 cups loose basil leaves, washed and thoroughly dried
• 2 tablespoons toasted pine nuts
• 2 tbsp. l. freshly grated parmesan
• 1/4 tsp crushed garlic
• 0.5 tsp coarse salt
• 1/4 cup + 1 tbsp extra-virgin olive oil

Preparation:

1. In a food processor, combine basil, pine nuts, Parmesan, garlic, and salt and pulse until smooth.
2. With the processor running, gradually pour in the olive oil and pulse until incorporated. Season with pepper to taste. Use the pesto immediately or store in the refrigerator, placing plastic wrap directly on the surface to prevent it from darkening. Can be refrigerated for up to 3 days or frozen for up to 1 month.Yield: 2/3 cup.