Basil Pesto

From EEEcooks.com via Gina Johnson

2 cloves garlic, peeled

2 T pine nuts

¼ t sea salt

3 oz basil, cleaned, dried and stemmed

½ c extra virgin olive oil

¼ c grated Parmesan cheese

Place garlic, pine nuts and salt into food processor and grind about 10 seconds.  Add the basil and pulse about 10 times until basil is chopped.  Turn on the food processor and stream in half the oil.  Turn off processor and scrape down the sides.   Drizzle in whatever is needed of remaining oil to reach desired consistency.  Stir in cheese.

*Note – pesto freezes well in small plastic containers.  Use less oil than normal and do not add cheese.  Place thick pesto in containers, cover with small amount of oil to prevent discoloration of basil, and add cheese when thawed