Basil Pesto

2C. Packed Fresh Basil Leaves
2 Garlic Cloves
¼C. Pine Nuts
⅔C. Extra-Virgin Olive Oil divided
Salt and Pepper
½C. Grated Parmesan Cheese

Instructions

Blanch the basil. (keeps the pesto from turning black)

In a food processor, combine basil, garlic, and pine nuts. Pulse until course chopped. Add 1/2 cup of the oil and process till smooth. Add salt and pepper to taste.

Add remaining oil and pulse till smooth. Add cheese when in serving right away.

If freezing, use an airtight container and drizzle some oil over the top of the pesto. Can last in the freezer about 3 months. Add cheese when thawed.