Genovese Basil Pesto (Chef Boutique)

Ingredients:

• 4 cups basil
• 1/2 cup evoo (extra virgin olive oil)
• 1/3 cup pine nuts (or walnuts or mix)
• 2 cloves garlic
• 1/2 cup grate parmesan, asiago, romano cheese
• to taste, salt and pepper

Directions:

1. Toast nuts in a dry pan just until a little browned.
2. Put in blender with garlic, basil, and cheese. Mix until broken down.
3. Add evoo either straight into the blender and then running it again or while the blender is running.
4. Add salt and pepper to taste.