Basil Pesto

Oh Summer!  Is there anything better?  Relaxed schedules, vacation bible school, park time, watching movies until the wee hours, sangria, PESTO!  That's right friends.  One of my favorite things about summer is pesto!  I'm not picky about what kind.  I like them all.  Spinach, pea, arugula, basil, you name it, I like it.  This is my favorite basil pesto.  I picked up a really beautiful bunch of basil at the farmer's market last weekend and I couldn't think of anything I'd rather make!  Use it on pasta, fish, grilled veggies or chicken.  The possibilities are endless!  Enjoy!

Basil Pesto (Giada DeLaurentiis)

2 c. packed fresh basil leaves
1/4 c. toasted pine nuts
1 garlic clove
1/2 t. salt
1/4 t. black pepper
2/3 c. extra virgin olive oil
1/2 c. grated parmesan cheese

In a food processor, blend basil, pine nuts, garlic, salt and pepper until finely chopped.  With the processor still running, slowly drizzle in the olive oil until the pesto is a smooth and thick consistency.  Remove the pesto to a bowl and stir in the cheese.  NOTE:  If you wish to make this ahead and freeze it you can!  Just don't add the cheese until it is thawed and you are ready to use it.  

Makes about 1 cup of pesto (1751 calories for the entire recipe) according to my calculator on loseit.com