Pesto Sauce for Pasta Recipe

If you grow fresh basil, this is a great way to use it up.

PESTO SAUCE
4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts (first toast them for 10 minutes in oven if preferred)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil (you will use more or less depending on consistency you prefer)
salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more.

Makes 3-4 cups.

Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto.