Pesto Recipe

Have I mentioned that my youngest son is an unbearably picky eater?

I'm pretty sure I have. So I was more than pleasantly surprised when he declared that he LOVED pesto. My wife come home with a tub-full from a local farmer's market and he simply couldn't stop smearing it on bread and gobbling it down.

So I dusted off the food processor and whipped up a batch. I have a feeling I'll be making it fairly often.

Ingredients:

• About 30 fresh Basil Leaves
• 1/2 Cup Pine Nuts
• 1/2 Grated Parmesan Cheese
• 1/2 Cup Extra Virgin Olive Oil
• 2-3 Cloves of Garlic
• 1 Tsp Kosher Salt
• 1 Tsp fresh ground Black Pepper

Heat a fry pan over medium-high heat. Toast the pine nuts for about five minutes, tossing them often to keep from burning. Remove from heat.

In a large food processor, add the basil, toasted pine nuts, cheese, garlic, salt, and pepper. Pulse a couple times, then slowly drizzle in the olive oil while constantly blending.

Serve over your favorite pasta, or slathered on a piece of crusty bread.