Classic basil pesto

Classic basil pesto
By: The Culinary Institute of America’s

3 cloves garlic, peeled
4 Tablespoons raw pine nuts
¼ teaspoon salt
3oz stemmed sweet basil leaves (about 3 cups gently packed)
½ cup extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano Cheese

Food Processor Method:
Process the garlic, pine nuts, and salt until finely ground, about 15 seconds. Add the basil leaves and process in spurts until no whole leaves remain. With the machine running, pour the oil through the feed tube in a steady stream. Stop and scrape down the sides, then process for several more seconds. The mixture should be ground to a paste like consistency but a little of the leaves texture should remain. If necessary, quickly pulse the mixture again. Add the cheese and pulse until just incorporated.

Makes 1 cup, enough for 1lb dried pasta.