Fresh Basil Pesto

Nothing says Italy In Spring like fresh Basil Pesto to use on pasta, sandwiches, or as an addition to dips! This very easy and oh so delicious recipe will keep everyone coming back for more!

2 cups fresh basil leaves, packed
1/2 cup Parmesan- cheese (about 2 ounces)
1/2 cup olive oil
1/3 cup pine nuts
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste

In a food processor or blender place basil, cheese, pine nuts [if food allergy to pine nuts, omit them], garlic, salt & pepper. Blend until all ingredients are well combined. In the top of the processor or blender, while on low setting, slowly pour the olive oil in until well combined. Place the pesto in a covered container and refrigerate for up to one week, or freeze indefinitely for future use.

How to use on pasta: Combine hot pasta with pasta til the pasta is evenly coated and serve immediately!