Very Simple Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Pulse pine nuts a few times in a food processor. Combine the basil with the nuts, pulse a few times more. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.erve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Basil has an array of flavors combined into one tiny leafed plant. There are hints of cinnamon, citrus, mint, clove, and many other unique flavors. Be prepared for a bountiful harvest of leaves!
It can be used as dried leaves, or fresh leaves, and is good for flavoring oils and vinegars. However, one of the best ways we recommend using your new basil plant is to make your own pesto!