1.5 packed cups basil
2-3 cloves garlic, peeled
¼ - ½ tsp sea salt
3 tbls nuts (pine nuts are traditional, but we often use walnuts)
3 tbls Parmesan cheese, grated
4 tbls olive oil

Place basil in food processor, pulse until chopped. Add remaining ingredients (if you want you can save out the olive oil until last and add it using the attachment that lets you add liquids drop by drop) and process to a smooth paste. Pesto lasts several days in the fridge, if sealed. It also freezes excellently. Serve mixed into pasta or on pizza instead of tomato sauce. It’s also good with meat or fish.