Source: Terri McKeown (2002)
Prep time: 35 minutes


3 c
basil leaves, fresh (packed)
2 clv
3⁄4 c
Parmesan cheese (grated)
1⁄2 c
olive oil
1⁄4 c
pine nuts


Combine basil, garlic, Parmesan cheese, olive oil and pine nuts in the bowl of a food processor. Blend to a smooth paste. Let sit at room temperature for 30 minutes.

Summer Favorite: Slice a small loaf of crusty bread (such as Panera three seed). Spread with thin layer of pesto. Top with thinly sliced Roma tomatoes; sprinkle with shredded cheese such as mozzarella or asiago. Bake at 350° until melted, about 10 minutes.