Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.

Ingredients

• 1/3 to 1/2 cup olive oil
• 2 cups firmly packed fresh Genovese or sweet basil leaves (2-1/2 ounces)
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan or Romano cheese
• 3 or 4 cloves garlic, peeled and quartered
• 1/4 teaspoon salt
• Ground black pepper

Directions

• In a food processor or blender, combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency. Add black pepper to taste.
• If you're not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes about 3/4 cup pesto.

Tip

• To serve, toss 1/2 cup pesto with 4 cups hot cooked pasta.