Pesto Genovese alla Roxie

• 2 cups, packed, of fresh basil, leaves only, washed and dried
• 4 - 6 cloves garlic, peeled
• 1 tsp salt
• 1/4 cup pine nuts (pignoli)
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese

Place garlic in the bowl of your food processor and process until coarse. Add basil, salt, and pine nuts and continue processing til leaves are fine. Add cheese and combine. Slowly drizzle olive oil into bowl and continue processing until all the oil is incorporated.

Serve over pasta or stir into minestrone. Pesto also goes well on baked potatoes or spread over a pizza dough and baked like Focaccia.