The Tasteful Kitchen Recipe

Mammoth Basil Pesto

2 cups Mammoth basil leaves, packed
3 cloves fresh garlic, minced
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts, optional
1/2 cup olive oil
salt & pepper to taste

Wash and dry the basil leaves. Blend the first 4 ingredients in a food processor until they make a paste. Slowly drizzle olive oil with the processor running until sauce is smooth. Season with salt & pepper. Use immediately, or store in refrigerator for up to a week, or freeze and keep for months.