|Garlic||6 Clove (30 gm), chopped|
|Fresh basil leaves||16 Large|
|Parmesan cheese||6 Tablespoon|
|Chopped pine nuts/Walnuts||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
In mortar and pestle or in electric blender, crush or blend all ingredients except the oil to a smooth paste.
Slowly blend in oil and stir until smooth.
Serve with hot pasta; toss pasta with 1 to 2 tablespoons butter with pesto to taste.
Leftovers may be placed in a small jar, covered with olive oil, and refrigerated.