Excellent pesto recipe, and from what my friend Carol tells me it’s authentic to the northern Italy area. It’s best to use baby basil leaves for the best flavor. The pesto can be frozen in an ice cube tray and then bagged for future use. Company coming on short notice, pop three or four of the cubes in the microwave, boil up some pasta and make a salad. Supper fit for a king!!

Basic Pesto

• 1/2 cup olive oil
• 1 to 3 cloves garlic
• 1 teaspoon salt
• 1/3 to 1/2 cup pine nuts
• 1 to 3 cups fresh basil leaves
• 1/3 to 1/2 cup grated parmesan cheese

Run first four ingredients through a food processor or blender. Add basil, mix again. Finally add cheese, and mix until all ingredients are blended. This is a very thick mixture.