The Basil Pesto

2 1/2- 3 cups basil leaves, gently packed
3/4 cup freshly grated Parmasan cheese
3 garlic cloves, minced
1/3 cup pine nuts, toasted
1/2-3/4 cup extra virgin olive oil
Kosher salt, to taste
a few turns of pepper

1. Place all the ingredients except the olive oil in a food processor. For the salt, start with 1/4 teaspoon and add the rest in the end. (The final amount really depends on the saltiness of your cheese, so give it a taste.) Pulse the mixture a few times in the food processor.

2. Slowly pour in the olive oil while processor is running until ou reach your desired consistency. Eat it right away or store in the fridge or freezer

Freezer instructions:  Place pesto into ice-cube trays and freeze. Once frozen transfer to large ziplock bags.

Great Uses:

• homemade pizza or pasta
• over steamed veggies or with potatoes
• Combined with mayo (or cream cheese) for amazing sandwiches and wraps
• Cut with oil or water to make a salad dressing
• Personal cheap, easy and healthy favorite put on top of thinly sliced cabbage (like spaghetti)

***Special Note most often when using a replacement nut people choose Walnut. I have used Cashew, Sunflower Seeds, Walnut, Pecan, Peanut and Pine Nut- what I have found all are a little different but very little AND ALL TASTE DELICIOUS!!!