Presented by Red Rooster Farms

Ingredients

• 2 c. loosely-packed fresh basil leaves, large stems removed
• Salt to taste
• 2 cloves garlic
• 2 T. pine nuts lightly toasted in a dry skillet
• 1/2 c. or more, extra virgin olive oil
• 1/2 c. Parmesan or other cheese

Directions

In a blender or food processor, combine all ingredients but reserve half of the oil. Process, stopping occasionally to scrape down sides. Gradually add the rest of the oil, adding enough oil to make the Pesto the consistency you like. Can be stored in the refrigerator for up to two weeks or in the freezer up to two months.