Basil pesto

Makes 1 cup

2 cups fresh basil leaves, packed (Can substitute half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (Or chopped walnuts)
3 garlic cloves, minced (About 3 tspoons)
Salt and freshly ground black pepper to taste

Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady small stream.
Occasionally stop to scrape down the sides of the food processor.
Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, spread onto sliced tomatoes and mozzarella; or spoon over baked potatoes.
Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic isn’t touching the top of the pesto.