Pesto has many uses, and is great spread on a crunchy slice of toasted baguette that’s topped with tomato bruchetta, or a hundred other ways: tossed with pasta, spread on chops, etc., etc.
4 cups of fresh basil leaves
4 medium garlic cloves
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1/2 cup of extra virgin olive oil
2 tsp sea or kosher salt
1/2 tsp fresh ground black pepper
Blend all ingredients in a food processor until smooth. Yield about a cup. This will freeze for later use.