Marcy's Pesto

2 Cups fresh packed Basil leaves*

1/3 c. extra virgin olive oil

3 cloves garlic

1/3 c. fresh parmesan cheese, grated

½ c. pine nuts, walnuts, or pecans

water or stock

Place basil, garlic, and nuts in the bowl of a food processor and pulse until the leaves, nuts, and garlic are well chopped. Turn the processor on and slowly add the oil in a stream until it is thoroughly incorporated. Add the cheese and process until mixed. At this point the pesto will be crumbly. Turn on the processor and add the water or stock slowly to obtain the consistency you desire. We like it in the paste stage (you can spread it on bread) so we use very little water.

Use the pesto as a pasta sauce. If you keep the pesto thick, it is best to use a rotelli or other curly pasta so the sauce has crevices to adhere to. Pesto, in a covered container, will keep in your refrigerator for about a week. It also freezes well**. Note that the surface of the pesto will darken (see note, below) but the taste will still be fine. Just mix it up with the bright green pesto below.

*Wash the basil leaves and dry thoroughly just before use. Note that wet or damp basil will darken if left exposed to air. This process accelerates when the basil is placed in the refrigerator when wet. 2 Cups fresh packed Basil leaves*

**Tip: put pesto in your ice cube tray. Freeze then transfer the cubes to a plastic bag and keep frozen. Take out a few cubes and use to season soups during the winter.