3 c packed fresh basil, torn in pieces 1/4 c pine nuts 2 cloves garlic coarse salt 1/2 c evoo 1/4 c finely grated Parmesan cheese fresh ground pepper

Puree basil, nuts, garlic and 1/2 t salt in a food processor. With the machine running slowly, add evoo, and process until smooth. Stir in cheese. Season with s&p. Cover and refrigerate up to 1 day.