Pesto - time to harvest the basil!

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/2 cup Olive oil
• 3 tablespoons pine nuts or walnuts
• 3 garlic cloves, finely minced

 Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.

Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.