Pesto Sauce

6oz pine nuts
4cup fresh basil , tightly packed
1/2cup grated Parmesan cheese
3large garlic cloves , minced
1/4tsp salt
1tsp black pepper , freshly ground
1/2cup extra virgin olive oil

1 Preheat oven to 350 degrees F. On a baking sheet, spread the pine nuts and bake for about 5 minutes, then stir. Continue baking until the nuts are golden brown and highly aromatic, stirring occasionally.
2 After the nuts cool completely, chop them finely.
3 Fill a medium-sized saucepan halfway with water, place over medium heat and bring to a boil. Next to the pot, fill a large bowl with ice and water. Dip a few of the basil leaves into the boiling water with tongs, blanch for 3 seconds, then remove them from the water and place them in the ice water. Repeat until all of the basil has been blanched, adding ice to the water as necessary.
4 Drain the basil in a colander and with a towel, pat dry.
5 In a food processor or blender, mix the basil, cheese, pine nuts, salt, garlic, pepper, and all but 1 tbs. of the olive oil. Process until the pesto is smooth and uniform.
6 Pour the pesto into an airtight container, adding the remaining olive oil to the top as a protective layer. Pesto can be stored in the refrigerator for up to 5 days


Number of Servings: 40

Recipe submitted by SparkPeople user CHAMPAGNEKISSE7.