2 Cups basil leaves (firmly packed)
1/3 C Olive oil
1/4 C pine nuts
6 cloves garlic, medium
3/4 C Parmesan cheese, finely grated


Wash the basil, discard the stems, and spin dry. In a food processor or blender puree basil with 1/4 cup of the olive oil, the pine nuts, garlic, and Parmesan cheese until thick and homogenous. With the machine running, add the remaining olive oil in a thin stream to form a smooth paste.