1/3 cup Olive Oil
2 cups firmly pcked basil leaves
1/2 cup pine nuts
1/2 cup grated parmesan cheese
3-4 cloves garlic, peeled and quartered
Blend in blender or food processor till narly smooth, adding enoug additional live oil (up to 2 T) to reach desired consistancy.
Makes 3/4 cup Pesto. Store in tightly covered jar in refrigerator.