Makes 1 cup
2 cups loosely packed fresh basil leaves
1/2 cup shredded Parmesan cheese
1/2 cup pine nuts, toasted
1/2 cup olive oil
3 large garlic cloves
1/8 teaspoon salt
Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.