Basil Pesto

garlic	2 cloves
salt	1/4 t
pine nuts	1/4 c
olive oil	1/3 c
basil leaves	2 c
romano or Parmesan cheese	1/4 c
black pepper	to taste
lemon juice	1/4 t (optional)

The basil leaves should be as fresh as possible in order to process well.

Using a mortar and pestle crush the garlic with the salt. Crush the pine nuts also using a mortar and pestle. Shred the basil leaves and put them in a blender or processor with the garlic and the pine nut pastes, the olive oil and freshly grated romano or parmesan cheese. Blend at low speeds, occasionally stopping to push the mixture down. If desired, add black pepper, lemon juice, and possibly more salt depending on the saltiness of the cheese. Finish blending, gradually increasing the speed until the mixture has a smooth consistency. Refrigerate for at least one day before either using or freezing.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–1.