Pesto

2 cups fresh basil leaves, washed and patted dry
4 garlic cloves
1/2 cup pine nuts
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
salt

In a food processor blend basil leaves and garlic, add pine nuts and parmesan.
Slowly add the olive oil to bind ingredients to a nice consistency.
Add salt to taste.


I like a lot of garlic, you can adjust to your taste.

For a reduced fat version you can use you can replace some of the olive oil for chiken or veggie stock.