Pesto

1 cup packed fresh basil leaves
3 tbsp pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tbsp freshly grated parmesan cheese
1/3 cup olive oil

In a blender or small food processor blend together all ingredients with salt & pepper to taste until smooth. Pesto will keep, covered & chilled, one week. Makes about 2/3 cup.

Laura