Homemade Pesto

This is easy to make, freezes well and adds a kick to almost any savory dish.

2 cups basil leaves

2 cloves garlic

1/2 cup grated parmesan cheese

1/3 cup pine nuts

1/2 cup extra-virgin olive oil

salt and pepper needed

Using a food processor, finely chop the basil and garlic. Add the parmesan and pine

nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until

incorporated. Season with salt and pepper.

( Can be refigerated in an airtight container for up to one week.)

So stinkin' YUMMY!!!!

Recipe from Rachel Ray