Emily Madden with the HEB Cooking Connection makes a classic pesto.
1 cup pine nuts
5 bags, or 2 cups chopped fresh basil
1 ¼ cup rustico olive oil
2/3 cup fresh grated parmesan
8-9 garlic cloves, grated
1 tsp coarse sea salt
2 tsp black pepper
In food processor add pine nuts and half oil, blend well.
Add garlic, salt and pepper, blend. Then add parmesan and blend.
Add chopped basil and remaining oil, and blend until basil is well incorporated.
*note* to make the best pesto, use the freshest ingredients and premium olive oil. Pine nuts can be substituted with sunflower seeds.