Simple pesto...you can take it from here

My friend Deborah asked me for a good recipe for Pesto. I had a basic recipe that my grandmother used to make, but I thought I’d try to track down a fancier version. After a few days searching through cookbooks, I couldn’t find any that were any better.
One I found suggested adding roasted red pepper, but that didn’t sound to me like a good combination of flavors, though some might like it. Still another suggested walnuts in place of the pine nuts, but I think walnuts are too dry and would make the Pesto less enjoyable. A third version included hot sauce in the mix, which I think takes away from the flavor, but if you like it hot, give this a try.
Pesto is a very versatile recipe. You can spread the sauce on bread, load a baked potato wit it, put it on pasta or even pizza, or just use it as a dip with pita chips.
It has a very strong flavor and is not for those who like dull tastes. Give this basic recipe a try and then play with the flavors as you like.

Pesto

2 cups fresh basil leaves, packed
1/2 cup Parmesan cheese
1/2 cup olive oil
1/3 cup pine nuts
5 cloves of garlic, minced
Salt and freshly ground black pepper to taste
• Combine the basil in with the pine nuts, pulse a few times in a food processor or a blender. Add the garlic, pulse a few times more.
• Slowly add the olive oil in a constant stream while the blender is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Vegetarian.