Pesto Presto #671 10/03

Categories:
Italian, sauces

2 oz olive oil; divided
1/2 oz pine nuts
1 oz fresh basil leaves
1/2 teaspoon garlic; chopped
1 1/2 oz parmisan cheese
salt to taste

Put about 1/4 of the olive oil in a food processor; add all remaining ingredients. Process until smooth. Add remaining olive oil and blend for a few seconds to incorporate. Note: Try substituting walnuts for the pine nuts for an interesting alternative.

Contributor: Gemma's Italian Cooking

Yield: 4 1/2 ounces