pesto sauce

4  cups		basil
1/3  cup		olive oil
2		garlics
2-1/2  ounces		parmesan areggiano
2  ounces		pine nuts
1/8  teaspoon		salt

Tip: For nutritional information on all the ingredients in pesto sauce just click on each ingredient name. Then adjust the serving size for any pesto sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

clean the basil leaves. Take them off the stems and remove any discolored areas. Use lots of basil- 4 good cups. rinse the leaves gently and dry. Put them into a food processor. Add the olive oil and turn on. Quickly chop the 2 peeled garlic cloves (single cloves, not whole heads..) and add them to the food processor along with a pinch of salt. Now add the parmesan cheese.
Add the pine nuts at the end and pulse the processor for a 15 seconds or so. correct of salt.
this is good with pasta or served with bread for a snack.
the first key to making this turn out perfectly is to use good olive oil. It should say "first cold press" extra virgin olive oil on the bottle.
Second, use young tender basil. When it is old, the leaves feel hard and springy. The color is also a deeper green when it is old. Avoid this basil. If you are growing it yourself, you can pinch it off, fertilize and water deeply and you will be rewarded with tender delicious basil in a few weeks.
Third, do NOT cut corners on the cheese. buy good parmesan from Italy. It is worth it.
This sauce has a lot of calories in it. If you are eating something high calorie, make sure it is loaded with wonderful flavor and that you are able to treasure every bite! Use the best ingredients!!!