Puckering Pesto

03/27/2005 11:26 am pst

• 2 cups basil leaves
• 3 tablespoons pine nuts
• 2-3 cloves garlic, crushed
• 1/2 cup extra virgin olive oil
• 2-3 pinches Kosher salt

1. Place all ingredients except extra virgin olive oil in a food processor and grind to a smooth thick paste.

2. Uncover and pour in olive oil. Mix thoroughly with a rubber spatula or a spoon.

3. Transfer to a jar, top with olive oil up to 1/4 inch. Cover & refrigerate for up to a week or freeze for up to about 5-6 months.