Pesto

The first time my CSA delivered a produce bag full of basil, I was a little dumbfounded.  I looked up how to make pesto and developed a preferred recipe very quickly.  I'm pretty happy with this one, which mixes up very quickly in a food processor.  (A note about food processors: research led me to this food processor a number of years ago and I have never been sad to have it.  It runs well, holds an ideal amount, and can be cleaned in the dishwasher.  See it here KitchenAid KFP750OB 700-Watt 12-Cup Food Processor, Onyx Black)

Makes about 1 cup

1/2 cup pine nuts
3 cups basil
4 cloves garlic
1/4 cup Parmesan cheese
1/8-1/4 cup olive oil
Salt, pepper, and garlic salt to taste

1. Toast pine nuts.  They can be toasted in the microwave (place in a single layer on a microwave-safe plate and microwave on high for 30-45 seconds or until fragrant), on the stovetop (browned in a dry skillet) or in the oven (350 degrees for 5-8 minutes).  Set aside to cool.
2. Remove basil leaves from stems and place in bowl of a food processor.  Add garlic and pine nuts.  Place cover over and pulse until well chopped, scraping down sides with a spatula as needed.  Add Parmesan cheese and pulse in a couple of short bursts.  Add enough olive oil through the feed tube to loosen up mixture.  Add the oil a little bit at a time so as not put in too much.  Season pesto to taste.
3. Using a spatula, scrap pesto into snack-sized baggies.  There should be about 1/2 cup pesto per bag.  Pesto can be frozen in these baggies or can be stored in the refrigerator for up to a week.