Ingredients:

-2 packed cups fresh basil leaves
-1/3 cup extra virgin olive oil
-3 tablespoons pine nuts (toast in a dry skillet over medium heat until lightly brown)
-1 small fresh garlic clove
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/4 cup grated Parmesan cheese

1. Place all ingredients, except the Parmesan cheese, into a blender and pulse on high until almost a puree
2. Pour into a glass bowl and stir in the Parmesan cheese to finish
3. Use immediately or may be refrigerated in a covered glass container for up to 1 week