*** This recipe is online at http://orthodoxkitchen.com/recipes/classic-pesto/ ***

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   Classic Pesto
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Makes 1 cups 

Ingredients
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2 cups fresh basil (lightly packed)
1/2 cup extra virgin olive oil (the best quality you can find)
1/3 cup pine nuts
2-3 cloves garlic (lightly smashed)
salt and pepper, to taste


Instructions
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Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the
garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to
scrape down the sides of the food processor with a rubber spatula.  

On a non-fast day, add 1/2 cup freshly grated Parmesan-Reggiano cheese and pulse again
until blended. 

Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, over baked potatoes, instead of tomatoes on pizza, or spread over
toasted baguette slices.