6 Garlic cloves, peeled

2 Cups fresh basil leaves, packed, washed, dried and stemmed

1/4 Cup toasted pine nuts

1/4 Cup Grated parmesan

1 Tablespoon extra-virgin olive oil

     With food processor motor running, drop garlic into work bowl.  Process until finely chopped.  Add the basil and process until smooth.  Add pine nuts and cheese and process until smooth.

     Motor running, slowly drizzle in olive oil.

     With a spatula, scrape the pesto into a container, cover and refrigerate or freeze until ready to serve.