Pesto

Ingredients
2 large bunches fresh basil leaves,
2 desert spoons freshly grated Parmesan cheese
Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced

Method:
Place basil leaves in small batches in food processor and blitz until well chopped (do about 1/4 at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about some of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well using as much olive oil as necessary. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.