2 cups fresh basil leaves
1/4 cup fresh peeled garlic
1/2 cup grated parmesan cheese
1/4 cup toasted pine nuts
1/2 cup extra virgin olive oil
Place basil, garlic, parmesan cheese and pinenuts in the food processor.
Pulse processor to chop ingredients.
Press the "ON" button and pour the olive oil slowly through the feeder tube with the motor running.
Pocess until smooth.
Store tightly covered in the fridge for up to one week or freeze for up to 6 months.
If you want to use pesto as a marinade, double the amount of olive oil to thin it down.