This week's recipe

BASIL PESTO

Ingredients:
Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan
Preparation:
On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop.
Using a flat side of the knife blade, crush mixture into a thick paste. Add to food processor with pine nuts,basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper. To store, place pesto in a airtight container with plastic wrap presses against the surface so it does not oxidize and turn brown. Refrigerate up to 2 days, or freeze, up to 3 months. (thaw before using).