Makes: 1 cup

Ingredients:
• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

• 1/2 cup freshly grated Romano or Parmesan cheese (about 2 oz.)

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts (can sub chopped walnuts)

• 3 garlic cloves, minced (about 3 teaspoons)

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

Special Equipment:

• Food processor

Directions:

1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

2. Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

4. Stir in salt and freshly ground pepper, add more to taste.

5. Toss with pasta for a quick sauce, dollop over baked potato, or spread onto bread and add fresh mozzarella and freshly sliced tomatoes.