3 cups loosely packed fresh basil 3/4 cup olive oil 1/2 cup pine nuts 3 garlic cloves 1/2 tsp salt 3/4 cup freshly ground Parmesan / Romano cheese

Blend nuts, garlic, & salt in food processor Add basil & continue blending Slowly add olive oil If u freeze, add cheese after sauce is thawed Freeze in ice cube trays Keeps 3 weeks in fridge