Pesto** (makes 12-14 ounces)


3 cups fresh basil leaves
3 cloves garlic
1/3 cup olive oil
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/3 cup roasted pinenuts (or substitute chopped walnuts)
1/4-1/3 cup grated parmesan cheese
2 Tablespoons lemon juice*
Add up to 3 additional cloves of garlic and 4-5 slices of sun-dried tomatoes for a spicy blend.

* Lemon juice lowers Ph and brightens the flavors. After the mixture is partially blended, check for taste and add more lemon juice until the minty flavors of the basil are enhnaced.
** This recipe is only a guideline--feel free to experiment to your taste. Try more tomatoes and it is tomato pesto"; more garlic and you have "garlic pesto".

Also, pine nuts can sometimes be found in the Mexican Foods aisle of your supermarket. I have also found them in the regular nuts display or in or near the produce section. You might call the store before you go to make sure they carry pine nuts.
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Procedure:
1. Place the pine nuts in a pie pan under "broil" for just a few minutes-stirring once or twice so that they roast evenly. They should be golden to light brown (do not over-cook). Set aside. (You can also "toast" them by heating them over medium heat on a stove and shaking the pan often so they don't burn.)

2. Wash, drain and de-stem basil leaves and set aside.

3. In a food processor or blender, coarsely chop garlic (and sun-dried tomatoes if desired). Pack basil leaves into the bottom near the blade. Add remainder of ingredients on top. While blending, carefully add more olive oil until the processor wants to pull the leaves into the blade. Blend until all ingredients are chopped and incorporated into the mixutre. Be careful not to over-blend. If the mixture is pasty, add a little more oil for a smoother texture.