Fresh Basil Pesto



2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan cheese
1/4 cup pine nuts
1/2 cup olive or vegetable oil
3 cloves garlic

In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).


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