Basil Pesto

• 4-ounce bunch fresh basil, stems removed
• 4 cloves garlic, coarsely chopped
• 2

Chop the basil and garlic finely in a food processor. Add the pine nuts, olive oil, Parmesan, salt, and pepper and process in pulses until well blended. Use immediately or store in the refrigerator for up to 1 week.