Classic Basil Pesto

[cappuccino]

1/2 cup Bertolli Extra Virgin Olive Oil, divided

1/4 cup pine nuts

2 cups fresh basil leaves

2 cloves garlic

1/2 tsp salt

3/4 cup freshly grated Parmesan cheese

In a small skillet set over medium-low heat, toss the pine nuts with about 1 tbsp of olive oil – stirring constantly just until they begin to turn golden – about 5 minutes. Be very careful not to let the pine nuts burn. Transfer the toasted pine nuts to the container of a food processor or blender and add the remaining olive oil, basil leaves, garlic, and salt. Blend until almost (but not entirely) smooth, scraping down the sides of the container once or twice so that it blends evenly. Add the Parmesan cheese and process just to mix. Makes about 1 cup or enough to coat 4 servings of pasta.

Credit: www.newscanada.com