CLASSIC GARDEN PESTO SAUCE
(Dip, Dressing or Sauce)

2 tablespoons pine nuts, walnuts or almonds
2 cups loosely packed fresh basil leaves
1/2 cup olive oil
2 medium garlic cloves, crushed
1 teaspoon salt
1/2 cup grated Parmesan or Romano cheese

In a skillet, toast the pine nuts until golden, about 2 minutes.

In a food processor or blender, puree the basil, 1/4 cup of the oil, the garlic and salt. Process until fairly smooth, about 1 minute.

Add the remaining 1/4 cup oil and the pine nuts and process until the nuts are finely chopped.

Transfer the pesto to a small bowl and stir in the cheese.