Fresh Basil Pesto

Directions

1. 1
   Combine basil and garlic in food processor and blend into a fine paste.
2. 2
   Add pine nuts and cheese. Process until smooth.
3. 3
   With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy.
4. 4
   Transfer pesto into container. Cover surface of pesto with olive oil.
5. 5
   Seal with a tight fitting lid.
6. 6
   Refrigerate up to 3 weeks or freeze.
7. 7
   Stir oil into pesto before serving.