12 leaves fresh basil
1/4 c parmesan cheese, grated
1/4 c nuts (pine nuts, almonds, walnuts)
2 lg garlic cloves, quartered
1 tsp salt
1/4 c olive oil
chicken, optional
pasta, your favorite
In a blender (or food processor), combine everything but oil. Blend until a paste forms, stopping often to scrape sides. With blender on low, gradually add the oil and blend until smooth. Use just enough to lightly coat hot pasta when tossed. If there is remaining Pesto, store in fridge for up to a week or freeze for up to a month. Chicken is great with pesto. If you have leftover chicken you can heat up, in a frying pan, small chunks with a sprinkle of parmesan and garlic salt. Toss in chicken and enjoy!
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