Pesto Sauce

Ingredients

• 2 cups fresh basil leaves
• 1/2 c. freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 c extra virgin olive oil
• 1/3 cup pine nuts
• 3 med. sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Instructions

1. Combine the basil and pine nuts in a food processor; pulse a few times.
2. Add the garlic and pulse a few more times
3. Slowly add the olive oil in a constant stream while the food processor is on.  Stop to scrape down the sides with a rubber spatula. 
   
4. If using right away, add the grated cheese and pulse again until blended.
5. Salt and pepper to taste.

If freezing, stop after step 3, and freeze in an ice cube tray.  Add the cheese before using.