Pesto

My Aunt Denise’s pesto recipe – great in the summer months and so versatile.

In a food processor/blender:
1/3 c. olive oil
2 c. packed basil leaves
3 cloves garlic
1/2 c. pine nuts (can substitute walnuts)
1/2 c. Parmesan Cheese, shredded
1/4 tsp. salt
some grinds of black pepper

Whirl together, using a spatula to scrape down the sides.  Move to an airtight tupperware container and put up to 2 Tbsp. olive oil over the top to keep the color from darkening.  Seal container and refrigerator or freeze, if you are not using immediately.  Serve over pasta, shrimp, chicken or tomatoes.