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Pesto to die for
Ingredients:
2 cups sweet basil (I prefer the dark colored variety but use whatever color you have)
1/2 cup grated parmesan
1/3 cup pine nuts
3 large cloves garlic crushed
S & P
1/2 cup top grade olive oil
In food processor pulse basil and pine nuts. Add garic and cheese. Pulse more until leaves are liquified and all is blended. Slowly pour oilve oil in and pulse until completely blended. Adjust S & P to taste. Enjoy. Some of my guests just place a spoonful on a cracker, but many like to first place a piece of sharp cheese on the cracker, then dollop the pesto over it.
Keeps in the frig for a week or so.
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