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Basil Pesto
1/4 lb. basil leaves
1 1/2 Tbs. pine nuts, walnuts or almonds
3 cloves garlic
salt
1/2 c. preal Parmesan, ground
3/4 c. olive oil
If you are a purist, grind the first 4 ingredients in a mortar and pestle, SLOWLY incorporating the cheese and then the oil. A food processor works quite well too. This frezes well in small batches. It's great on top of vegetable soup, mixed into white beans or of course on pasta. I've also had a version with coarse bread crumbs mixed in.