Pesto

adapted from willams-sonoma.com
4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
1/2 cup extra-virgin olive oil, plus more as
needed
3/5 cup grated Parmesan or Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

In a food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil; if it is too thick, add more olive oil.

Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.

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