1 cup packed fresh basil leaves
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1-2 garlic cloves
Wash and pat dry the basil leaves. Cut off stems. Peel and dice garlic.
In a blender or food processor, add basil, pine nuts, Parmesan cheese and garlic with 1/2 cup of olive oil and blend for a minute or until a smooth consistency.
For a thinner consistency, add more olive oil. Add ground pepper to taste.
Serve pesto sauce with pasta or for a healthier option, with spaghetti squash.